Crab-melt canapes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | each | 12-oz package salad-style im |
| 1 | x | (about 1 cup) |
| ¼ | pounds | Jarlsberg or swiss cheese (s |
| ¼ | cup | Mayonnaise or whipped salad |
| ¼ | teaspoon | Dry mustard |
| 30 | eaches | Melba toast rounds |
| ½ | cup | Sliced pitted ripe olives |
| 1 | x | Rosemary or wattercress spri |
Directions
Calories per serving: 50 Fat grams per serving: 3 Approx. Cook Time: Cholesterol per serving: 6 ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY: Chop crabmeat. In small bowl, with fork, mix crabmeat, cheese, mayonnaise, dry mustard, and ¼ tsp. coarsely ground black pepper. Spread 1 heaping teaspoon crabmeat mixture on each Melba toast round. Place on cookie sheets; sprinkle with ½ teaspoon coarsely ground black pepper. If not serving right away, cover and refrigerate. ABOUT 15 MINUTES BEFORE SERVING: Preheat broiler if manuafcturer directs. Broil canapes about 3 minutes or until cheese melts. Top each canape with a slice of ripe olive. Arrange canapes and garnish on platter; serve immediately Makes 2½ dozen canapes.