Crab Parmesan Canapes

This recipe is simple and delicious! It’s so quick to make, you won’t mind when they disappear just as quick!


  • 12 slices Pepperidge Farm Sourdough bread, crusts cut and each slice cut into 4 triangles
  • Olive Oil
  • Dipping Spices: Garlic, Salt, Parmesan Cheese, Parsley
  • 1 Tablespoon Old Bay seasoning
  • 1 tsp Dry Mustard
  • 1 cup FRESH lump crab meat — no imitation, please
  • 2/3 cup mayonnaise
  • 2/3 cup freshly grated Parmesan Cheese
  • 4 scallions, chopped fine
  • 1 tsp fresh lemon juice, or to taste
  • Salt & Pepper to taste

  1. Preheat oven to 400 degrees.
  2. Arrange bread triangles on cookie sheet. Mix olive oil and dipping spices and brush lightly over bread.
  3. Toast bread in oven until golden, about 5 minutes.
  4. In a bowl stir together remaining ingredients with salt and pepper to taste. Toasts and crab mixture may be made 1 day in advance.
  5. Reduce oven to 375 degrees.
  6. Spread crab mixture on toasts and arrange on baking sheet. Canapes may be assembled 30 minutes in advance.
  7. Bake canapes in middle of oven until puffed, about 10 minutes.

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