Hot Crab and Asparagus Canapes
Elevate your appetizer game with these irresistible Hot Crab and Asparagus Canapés, the perfect blend of elegance and indulgence! This easy-to-make recipe combines the rich, creamy flavors of lump crab meat, cream cheese, and Parmesan, balanced with the fresh, crisp bite of blanched asparagus. Served on golden, oven-toasted baguette slices, these canapés come together in just 30 minutes, making them ideal for last-minute entertaining. A hint of lemon and garlic powder adds depth, while a sprinkle of fresh parsley completes this restaurant-quality creation. Whether you're hosting a sophisticated dinner party or a casual gathering, these warm, bite-sized delights are guaranteed to impress your guests.
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Recipe Information
Ingredients
- 1 loaf French baguette
- 2 tablespoons Olive oil
- 4 ounces Cream cheese, softened
- 2 tablespoons Mayonnaise
- 8 ounces Cooked lump crab meat
- 6 spears Asparagus spears, trimmed
- 1 teaspoon Lemon juice
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Shredded Parmesan cheese
- 2 tablespoons Chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Slice the baguette into 24 thin rounds, approximately 1/4 inch thick. Arrange the slices on a baking sheet.
Brush both sides of each baguette slice lightly with olive oil. Bake in the preheated oven for 6-8 minutes until crisp and golden. Remove from the oven and let cool slightly.
While the crostini are baking, prepare the topping. In a medium mixing bowl, combine the softened cream cheese, mayonnaise, lemon juice, garlic powder, salt, and black pepper. Mix until smooth.
Gently fold in the crab meat and shredded Parmesan cheese until well combined. Be careful not to overmix.
Bring a small pot of water to boil. Cut each asparagus spear into 4 equal pieces. Blanch the asparagus pieces in boiling water for 2 minutes, then transfer them to a bowl of ice water to cool. Drain and pat dry.
Spread a generous layer of the crab mixture onto each toasted baguette slice.
Top each canape with a piece of blanched asparagus.
Return the assembled canapes to the baking sheet and place them back in the oven. Bake for 5 minutes, or until heated through and slightly bubbly.
Remove from the oven and garnish each canape with a sprinkle of chopped parsley before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
1592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3611 mg | 157% | |
| Total Carbohydrate | 161.9 g | 59% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 9.6 g | ||
| Protein | 79.0 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 609 mg | 47% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1451 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
