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Creamy Crab Canapes with Lemon and Caviar

Source: Food & Wine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Makes 32 Canapes
Salmon and whitefish caviar make good, inexpensive alternatives to extravagant osetra and sevruga.
Eight 1/4 inch slices of brioche or challah
2 tablespoons unsalted butter, melted
1/2 pound lump crabmeat, picked over
1 tablespoon chopped chives, plus 1-inch chive pieces for garnish
1 teaspoon minced shallots
1 teaspoon finely grated lemon zest
1/2 cup heavy cream
2 ounces caviar
Preheat the oven to 350 degrees F.

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.

In a medium bowl, combine the crabmeat with the chopped chives, shallot, lemon zest and a pinch of 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.

The croutons can be stored at room temperature in an airtight container for up to 3 days.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 32 Canapes
Calories: 59
Fat. Total: 3g
Protein: 3g
Carbohydrates, Total: 5g
Sodium: 108mg
% Cal. from Fat: 46%
Cholesterol: 28mg
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Pam, AL Reviewed: 06/17/2009
I even made the filling several hours ahead of time and it was amazing
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