You may also like
Categories:Viewed: 49 - Published at: 6 years ago
Ingredients
- 1 (6 1/2 to 7 oz.) can crabmeat, drained
- 1/2 c. finely minced celery
- 2 tsp. prepared mustard
- 4 tsp. sweet pickle relish
- 2 green onions, thinly sliced
- 1/2 c. mayonnaise
- 16 crisp crackers or toast rounds
Method
- Pick over crabmeat and remove any cartilage.
- Place in 1-quart bowl and flake with fork.
- Add celery, mustard, pickle relish, green onions and mayonnaise.
- Mix well.
- Spread mixture on crackers or toast rounds.
- Place 8 at a time on microproof plate lined with paper towels.
- Cover with waxed paper.
- Cook on 70 (roast) 30 to 45 seconds or until hot.
- Repeat with remaining canapes.
- Makes 16 canapes.
