CRAB CANAPÉS

Ellie circulated with a silver tray loaded with canapés, little rolls with a feathered toothpick poked through each one. Her picture of Gage was tucked firmly under her arm.  

Pet Sematary  

Quick and easy to prepare, this simple recipe combines store-bought phyllo cups and the age-old potluck favorite, crab dip, for one-bite hors d’oeuvres that are always a crowd pleaser, no matter how somber the occasion.  

A foolish Flatlander might spend extra for fresh lump crabmeat, but most Mainers I know are just fine using pasteurized crab for these delicious crunchy bites. Store leftovers in the refrigerator for up to 2 days. Re-crisp in a 350°F oven for 3 to 4 minutes before serving. 

Makes about 40 canapés

INGREDIENTS

8 ounces cream cheese, at room temperature

1 egg

Zest of 1 lemon, plus 2 teaspoons fresh lemon juice

1/2 teaspoon kosher salt

1/2 teaspoon Old Bay Seasoning

8 ounces pasteurized or canned crabmeat, lightly squeezed to remove excess moisture

4 green onions, white and light green parts, minced

40 mini phyllo pastry cups 

Chopped parsley for garnish

METHOD

Position an oven rack on the upper-middle rung and heat the oven to 375°F. Line a baking sheet with parchment paper.

In a medium bowl, using a handheld mixer on medium speed, combine the cream cheese, egg, lemon zest, lemon juice, salt, and Old Bay and beat together until creamy and well combined. Using a spatula or wooden spoon, gently fold in the crabmeat and green onions.

Fill each phyllo cup with 1 to 1 1/2 teaspoons of the crab mixture and set on the prepared baking sheet. Bake until golden, 15 to 20 minutes. Then transfer to a wire rack and let cool for 5 minutes.

Arrange the crab canapés on a platter, garnish with the parsley, and serve warm.