Crabmeat Canapés Recipe

Slice and prep bread

Preheat oven to 375°F (190°C). Slice the baguette on a slight bias into 20–24 slices about 1/2-inch (1.2 cm) thick. Arrange slices in a single layer on a baking sheet.

Make compound butter

In a small bowl, combine the softened unsalted butter, olive oil, lemon zest and 1/4 teaspoon of the sea salt. Mix until smooth and evenly blended.

Toast slices

Spread about 1 teaspoon of the compound butter on each bread slice. Toast in the preheated oven for 8–10 minutes, or until edges are golden and centers are just crisp. Remove and let cool slightly.

Pick and check crabmeat

Place the crabmeat in a medium bowl and gently break up any large lumps with a fork. Check carefully for any stray shell pieces.

Mix dressing

In a separate small bowl, whisk together the mayonnaise, crème fraîche (or sour cream), Dijon mustard, lemon juice, Worcestershire sauce, minced shallot, hot sauce (if using), remaining 1/4 teaspoon sea salt and the black pepper until smooth.

Combine crab and dressing

Add the dressing to the crabmeat along with the chopped chives and parsley. Gently fold together with a rubber spatula to coat the crab without mashing the lumps. Taste and adjust seasoning with additional salt, pepper or lemon juice as needed.

Chill (optional)

For best flavor meld, cover and refrigerate the crab mixture for 15–30 minutes. Bring back to near-chilled temperature before assembling (it should not be icy).

Portion crab: Using a small spoon or a 1-tablespoon cookie scoop, heap about 1 tablespoon of the crab mixture onto each toasted bread slice, mounding slightly in the center.

Finish and garnish: Lightly sprinkle a pinch (a very small dash) of smoked paprika over each canapé if using. Top each with a small dill frond or a few strands of finely snipped chive. Place lemon wedges on the serving platter for guests to squeeze if desired.

Serve: Arrange canapés on a platter and serve within 30 minutes of assembly for best texture. Leftover crab mixture can be refrigerated up to 24 hours; assembled canapés are best eaten immediately to keep bread crisp.