Are there any Downton Abbey fans out there? I’ve come into possession of the “unofficial” Downton Abbey Cookbook and started making some of the recipes. Today I’m sharing Lady Mary’s Crab Canapes recipe with a little twist of my own. (This post contains affiliate links.)
Today I’m also joining blogging friends who are showcasing some of their favorite fall appetizers, too. Thanks to Kristen at Ella Claire & Co. for organizing this fun event.
Here’s the Unofficial Downton Abbey Cookbook where I found the recipe for crab canapes. Many years ago a neighbor friend of mine brought a crab appetizer to a party and I loved it. I’ve since lost touch with her, along with losing the recipe, so I was pretty excited to find something similar in the newest addition to my cookbook collection.
I made the canape crostini using a “take and bake” loaf of bread. You know, the kind you put in the oven for about 10 minutes and it tastes like you were baking all day. Once the loaf cools a bit, you can cut it into uniform slices to make your crostini.
The actual recipe says to put the slices in the oven to crisp, but I prefer to crisp them in my grill pan to keep them more of a toasted flavor.
Once crisp, you simply spread a layer of the cheesy crabmeat mixture (recipe below) on each slice and bake them for about 15 minutes to a beautiful golden brown. Mmm. These remind me of the canapes that my neighbor introduced me to.
This is a fairly quick and easy recipe that tastes like you spent a lot of time. Give it a try, and if you’re a Downton Abbey fan, you might want to get the cookbook! And by the way – there’s also the “Official Downton Abbey Cookbook” if you want the real deal.
Lady Mary's Crab Canapes
- 1 loaf bread (take and bake or similar) cut into 48 slices
- 1/4 cup unsalted butter
- 1 1/2 cups canned crabmeat drained
- 1/3 cup mayonnaise
- 1/2 cup cream cheese
- 1 cup grated Parmesan cheese
- 1 tablespoon Old Bay seasoning
- 1 teaspoon sea salt
- 1-2 dashes Tabasco sauce
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon ground white pepper
- paprika for garnish
Preheat oven to 375 degrees F.
After baking the bread according to package directions, cut into 48 slices. Spread butter on each side of slice and toast in grill pan, each side. You can also toast in the preheated oven for 1-2 minutes if you don't have a grill pan.
In a large bowl, blend crabmeat, mayonnaise, and cream cheese. Once evenly blended, add the Parmesan cheese, Old Bay seasoning, sea salt, Tabasco sauce, lemon juice, and white pepper.
Spread crabmeat mixture on individual toasts and arrange evenly on a baking sheet. Bake in the middle of the preheated oven until puffed and golden, about 10-15 minutes. Serve warm.
See more fall appetizers from my blogging friends:
Fall Charcuterie Platter by Craftberry Bush | Truffle, Almond, & Apple Flatbread by The Chronicles of Home | Lady Mary’s Crab Canapes by Town and Country Living | Roasted Grapes on Baguette by Tidbits
Roasted Garlic Hummus by Home Made Lovely | Smoky Cheese Ball by Tidy Mom | Easy Skillet Brie by French Country Cottage | Gluten + Dairy Free Herbed Boursin with Cranberry Almond Crackers by Zevy Joy