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Fresh Crab Canapé

Fresh Crab Canapé
  

Maine lobsters get all the attention but Maine crab is a star in its own right. Available fresh-picked in plastic containers all over the state, it has a delicately fresh down-to-the-sea flavor and takes none of the work required to use lobster in appetizers and salads.

This simple treat can be whipped up in a few minutes after a day boating or at the beach and so is a great way to have an elegant-looking and -tasting nibble for guests without much pain.6 oz fresh crab meat

3 T mascarpone cheese
2 T minced chives
2 T minced red onions
1 tsp dried wasabe powder
1/2 tsp hot sauce
salt to taste
a squeeze or two of lemon juice, to taste

Assemble all ingredients in a bowl and mix thoroughly.

To serve, place on a thin slice of cucumber on a little toast or cracker.

Notes:
1. Serve immediately. If this waits too long before service the red onion and other additions start to overtake the delicate taste of the crab.
2. Regular prepared horseradish, used sparingly, can substitute for wasabe powder.
3. Plain cream cheese can substitute for the mascarpone,
4. Don't stint on the salt: it adds a lot of life to the crab flavor.

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Comments

They look and sound amazing. Definitely a must try. Thanks for sharing.

OH Andrew I was so excited when my google search for 'canapes for wine party' came up with your site. Your recipe for Crab Canape seemed perfect.However your mention Maine Crabs - hmm difficult. You are in NEW England, I'm in OLD England . The wonders of technology! I will do these but using North Sea crabs and see what happens!

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