Crab Canap\u00e9s
\nAnn M. Evans<\/p>\n
A canap\u00e9 is a small piece of bread or pastry with a savory topping, often served at a reception or party. These canap\u00e9s are especially fun for the winter holidays when Dungeness crab season is in Northern California.\u00a0 Make it vegetarian by using a simple filling of saut\u00e9ed mushrooms. My friend Rene Roth introduced me to this at our New Year\u2019s Eve party in 2001. It\u2019s so simple, I\u2019ve been making it ever since. The Davis Farmers Market has fresh crab and a great selection of various kinds of mushrooms. Limes are in season fall through winter.<\/p>\n
One package Filo dough (available in any frozen section)
\nOne cube butter, melted
\nSeveral fresh limes, skinned and cut into small pieces
\nTwo fresh crabs, meat removed
\nFour tablespoons butter<\/p>\n
Heat oven to 325 degrees. Thaw Filo dough according to directions.<\/p>\n
To make the canap\u00e9 cups, spread the melted butter on one sheet of Filo dough at a time using a pastry brush until you have three sheets stacked on top of one another. Cut the stack of three into strips two inches wide. Cut the strips into two-inch by two-inch squares. Press each square of the triple-layered Filo dough into the bottom of an ungreased, shallow muffin tin. Bake for 10 minutes. Filo dough should be golden-brown and flaky. Cool.<\/p>\n
Remove from the tin and place on a serving platter.<\/p>\n
To make the filling, melt the 4 tablespoons of butter and mix with the crabmeat. To fill the cups place a teaspoon of fresh crabmeat and little fresh lime, without the skin, on top of the crab filling into each canap\u00e9. Each set of three Filo sheets makes about 12 canap\u00e9s, a full package of Filo dough should have 12 sheets, so 36\u00a0canap\u00e9s in total.<\/p>\n
Serve immediately.<\/p>\n
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Crab Canap\u00e9s Ann M. Evans A canap\u00e9 is a small piece of bread or pastry with a savory topping, often served at a reception or party. These canap\u00e9s are especially fun for the winter holidays when Dungeness crab season is in Northern California.\u00a0 Make it vegetarian by using a simple filling of saut\u00e9ed mushrooms. My … Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":146,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_s2mail":"","spay_email":""},"_links":{"self":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/603"}],"collection":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/annmevans.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=603"}],"version-history":[{"count":2,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/603\/revisions"}],"predecessor-version":[{"id":611,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/603\/revisions\/611"}],"up":[{"embeddable":true,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/146"}],"wp:attachment":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=603"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}