• Cooking Time:
  • Servings: 40 canapes
  • Preparation Time:


Great for parties!


  • 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.

Categories: Appetizer  Seafood 
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