Hot Mushroom Crab Puff Canapes |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This is a good spread to serve on crackers or as a dip, discovered at a friend's party many years ago. This is equally good as a hot crab canape, reducing the amount of bacon and adding a bit of prepared horseradish. Ingredients:
1 1/2 cups bacon, fried and crumbled |
1 1/2 cups crab, cooked and flaked |
1/2 lb mushroom, minced |
1 medium onion, minced |
1 garlic clove, minced |
1 tablespoon all-purpose flour |
1 (8 ounce) package cream cheese, cubed |
1 teaspoon worcestershire sauce |
1 teaspoon soy sauce |
1/2 cup sour cream |
salt and pepper |
Directions:
1. Fry bacon until crisp, drain on paper towels. Crumble and set aside.
2. Drain off bacon drippings, reserve 2 tablespoons in skillet.
3. Add mushrooms, onion and garlic to skillet.
4. Cook, stirring often, until liquid is evaporated.
5. Stir in flour.
6. Add cream cheese, Worcestershire sauce and soy sauce.
7. Cook, stirring constantly until cheese melts.
8. Stir sour cream, bacon and flaked crab into mixture and continue cooking and stirring, but do not boil!
9. Season with salt and pepper.
10. Spread on crackers and serve while hot.
11. Note: This can be spread on small rounds of lightly toasted white bread and run under the broiler until mixture puffs.
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