Crab Meat Canapé
Lump crab meat, picked over, fine breadcrumbs and grated parmesan cheese come together in this seafood — 70 minutes, 7 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for grill / broiler and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Make a bechamel by melting the butter in a saucepan over medium heat, whisking in the flour, and cooking the roux for 2 minutes without letting it brown. Gradually whisk in the warm milk and cook, stirring, until the sauce is smooth and thick, about 4 minutes.
- Stir in the sliced green onions, lemon juice, cayenne, salt, and white pepper, then remove the pan from the heat to cool slightly.
- Temper the egg yolks by whisking a few spoonfuls of the warm sauce into them, then stir the yolk mixture back into the saucepan and return it briefly to low heat, stirring constantly for a minute or two to cook and bind the base.
- Gently fold in the lump crab meat, taking care not to break up the pieces too much, until evenly coated in the sauce. Taste and adjust the seasoning.
- Preheat the broiler and arrange the toasted baguette slices on a baking sheet. Spoon a generous mound of the crab mixture onto each slice.
- Combine the fine breadcrumbs with the grated parmesan and sprinkle the mixture over the topped canapes.
- Broil for 2 to 3 minutes, watching closely, until the tops are golden and bubbling and the filling is piping hot throughout. Serve the canapes warm right away.
You'll use: Grill / broiler · Saucepan · Pan · Whisk · Baking sheet
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
- Parmesan
- pecorino · grana padano · aged asiago
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
Tips & common questions
How long does Crab Meat Canapé take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Crab Meat Canapé is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Canapes selection (3383451619).jpg by Geoff Peters from Vancouver, BC, Canada, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.