Crab-Meat Canapes
By: Anonymous
Published: Thursday, February 11, 2010 - 9:08pm

Ingredients




1 pound jumbo lump crab picked over,
shells removed
cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons chopped tarragon
Zest of 1 small lemon
Juice of 1 small lemon
Coarse salt
Freshly-ground black pepper
1 small English cucumber ends trimmed,
sliced 1/8" thick
4 smalls Belgian endive heads - (to 5) washed, and
pulled apart
2 roasted red peppers peeled, seeded

Preparation

1 Place the crab in a medium-size mixing bowl. Add the mayonnaise, mustard, tarragon, lemon zest, and lemon juice. Stir to combine. Season to taste with salt and pepper. 2 Top each slice of cucumber or leaf of Belgian endive with 1 heaping tablespoon of crab salad. Using a 3/8- to 1/2-inch heart-shaped aspic cutter, cut out roasted-red-pepper hearts. Garnish each mound of crab with a red-pepper heart. 3 Makes 3 cups salad and about 80 hors d'oeuvres.