Hot Crab Canapé, from The Southern Junior League Cookbook, 1977.
This is an approximation of how the finished recipe might look.
The cover of this classic.
Recipe follows. I would probably experiment with less mayo, add more capers, and perhaps use a Gruyère rather than sharp cheddar (or use both!).
Hot Crab Canapé
2 cups frozen crabmeat
1 pint mayonnaise
½ jar capers, drained 2 tablespoons prepared horseradish
Dash Tabasco
Salt and pepper to taste
½ cup shredded sharp cheddar cheese
Dash paprika
Mix all ingredients except cheese and paprika well and pour into casserole.
Sprinkle with cheese and dash of paprika.
Bake in 350° oven for 20 minutes. Serve on crackers or melba toast rounds.
YIELD: ABOUT 20 SERVINGS
Spartanburg Secrets I1
THE JUNIOR LEAGUE OF SPARTANBURG, SOUTH CAROLINA
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An example of the attractive illustrations in this book.
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