1 can lump crabmeat
1 package cream cheese, at room temperature, 8 oz.
1/2 stick butter, softened
Juice of ½ lemon
1/2 teaspoon garlic powder
4 to 5 shakes Worcestershire sauce
2 teaspoons dried onion
1/4 teaspoon white pepper (optional)
1 loaf cocktail rye bread
In a medium nonreactive bowl, cream together crab, cream cheese, butter, lemon juice, garlic powder, Worcestershire, dried onion and pepper if it's being used.
Cover and refrigerate overnight or at least for 3 hours to let ingredients marry.
To assemble canapés, spread about 1-tablespoon crab mixture on each piece of cocktail rye bread.
Place on a cookie sheet under a medium broiler and heat until crab mixture browns slightly and puffs and edges of the bread brown.
Be careful not to overcook.
Pairs Well With
Great for parties!