Creamy cheese and crab canapes

    27 min

    These treats make the perfect party food. Rye bread is topped with a creamy cheese crab mixture and lemon pepper, before being grilled to perfection.

    9 people made this

    Serves: 8 

    • 250ml mayonnaise
    • 160g finely chopped red onion
    • 120g grated Cheddar cheese
    • 135g crab meat (optional)
    • 1 teaspoon Dijon mustard
    • 1/2 teaspoon garlic granules
    • 225g German rye bread, cut into 4cm squares
    • lemon pepper to taste

    Prep:25min  ›  Cook:2min  ›  Ready in:27min 

    1. Preheat grill.
    2. In a medium bowl, stir together mayonnaise, onion, Cheddar, crab meat, mustard and garlic granules.
    3. Arrange bread slices on a baking tray. Place 1 tablespoon of the mixture on each rye bread square. Sprinkle liberally with lemon pepper spice. This is the key ingredient, so don't be shy with the spice!
    4. Grill for upto two minutes.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (13)


    I cant believe that no one has rated this!!!! These are GREAT. I did add a few cloves of fresh garlic in w/ the red onion when I processed it. Also used Chicken of the Sea lump crab meat and added 2 cans. Didnt have any party pump, so did it on party rye. Made a few to taste, as I am taking them to a I have 2 cookie sheets made up, so all I have to do is broil them when I get there!!!!! I wish I would have made the mixture this morning as I think the flavors would have mixed together a little more, but all in all these are really easy and good!!! Thanks Janet and Linda!!!  -  08 Mar 2003  (Review from Allrecipes US | Canada)


    made this 2 times. First time just as recipe was written.The 2nd time i made it I made some changes instead of mayo i used sour cream.And instead of pumpernickel Iused rye.The 2nd time was wonderful and everyone loved it!I got asked for the recipe several times.  -  30 Nov 2003  (Review from Allrecipes US | Canada)


    Oh, was this awesome good! We were really taken by surprise on this one. Maybe it was because there were no photos to show us what we were in for, and I'm happy to give it its first. More likely it was because of the lackluster (read boring) name for these. "Janet's Appetizer? " This is a disservice to Janet! Also, in my opinion the crab is what makes these! It should NOT be optional, and the word "crab" should be part of the title. I could easily see this baked and served warm as a dip or spread, but I served this broiled on crostini and loved it. As for preparation, one cup of minced onion was way overload for me. I took that down to 2 T. and was quite pleased with that. My suggestion is to start off with a lesser amount of onion and add more to taste. I used a good, 4-year aged cheddar and pasteurized crab meat. I took one taste of this, cold, and it was very good. Heated, it was remarkable. It didn't look like it though. It had a boring, pasty look to it, but some fresh minced red and bell peppers fixed that right up. CELANE47, this is indeed delectable as your description states, but you MUST see if the recipe can be modified to include the crab in the dip as a mandatory part of the ingredients and come up with a better title. I suspect this will not be given the attention it deserves and will continue to be ignored (6 reviews in 11 years?) if the recipe continues as it stands. Meantime, hopefully this review and my photo will help change that.  -  03 Feb 2015  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate