My F&W
quick save (...)

Creamy Crab Canapés with Lemon and Caviar

  • SERVINGS: MAKES 32 CANAPES
  • FAST
  • MAKE-AHEAD

Salmon and whitefish caviar make good, inexpensive alternatives to extravagant osetra and sevruga.

Plus: More Appetizer Recipes and Tips

  1. Eight 1/4-inch slices of brioche or challah
  2. 2 tablespoons unsalted butter, melted
  3. 1/2 pound lump crabmeat, picked over
  4. 1 tablespoon chopped chives, plus 1-inch chive pieces for garnish
  5. 1 teaspoon minced shallot
  6. 1 teaspoon finely grated lemon zest
  7. Pinch of salt
  8. 1/2 cup heavy cream
  9. 2 ounces caviar
  1. Preheat the oven to 350°. Using a 1 1/2-inch round biscuit cutter, cut out 4 rounds from each brioche slice. Butter both sides of the rounds. Set them on a baking sheet and bake for about 15 minutes, or until golden and crisp.
  2. In a medium bowl, combine the crabmeat with the chopped chives, shallot, lemon zest and salt. Whip the cream until firm. Gently fold the cream into the crab. Spoon the crab mixture onto the croutons. Garnish with the caviar and 1-inch chive pieces and serve immediately.
Make Ahead The croutons can be stored at room temperature in an airtight container for up to 3 days.

Suggested Pairing

Start a celebratory dinner with a glass of Champagne.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.