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.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 24

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the baguette into 24 thin rounds, approximately 1/4 inch thick. Arrange the slices on a baking sheet.

Step 3

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.

Step 4

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.

Step 5

Gently fold in the crab meat and shredded Parmesan cheese until well combined. Be careful not to overmix.

Step 6

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.

Step 7

Spread a generous layer of the crab mixture onto each toasted baguette slice.

Step 8

Top each canape with a piece of blanched asparagus.

Step 9

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.

Step 10

Remove from the oven and garnish each canape with a sprinkle of chopped parsley before serving.

Step 11

Serve warm and enjoy!

Nutrition Facts

Serving size	(740.2g)

Amount per serving	% Daily Value*
Calories	1591.6

Total Fat 72.0g	0%
Saturated Fat 30.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 295.6mg	0%
Sodium 3610.7mg	0%
Total Carbohydrate 161.9g	0%
Dietary Fiber 8.2g	0%
Total Sugars 9.6g
Protein 79.0g	0%

Vitamin D 0IU	0%
Calcium 609.3mg	0%
Iron 11.9mg	0%
Potassium 1450.9mg	0%

*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.

Source of Calories

Fat: 40.2%

Protein: 19.6%

Carbs: 40.2%