Lemon Pepper Crab Canapés

Submitted by RINI

Ingredients:

Canapé Bread
1 package (11 ounces) refrigerated French bread dough

Filling
1 package (8 ounces) imitation crabmeat, chopped

1 can (5 ounces) sliced water chestnuts, drained and chopped

1 lemon

1 green onion with top, thinly sliced

1 small carrot, grated

1/3 cup light mayonnaise

2 teaspoons Lemon Pepper Seasoning Mix

1 cucumber, sliced

Fresh parsley (optional)

Directions:
1. For canapé bread, preheat oven to 375°F. Lightly spray inside of a bread tube and lids with vegetable oil. Place lid on bottom of bread tube; fill tube with dough. Place lid on top. Bake, upright, 50-60 minutes. Cool 10 minutes. Remove bread from tube onto cooling rack. Cool completely. Cut into 1/4-inch slices.

2. For filling, chop crabmeat and water chestnuts. Zest lemon with  to measure 1 tablespoon zest. Juice lemon to measure 1 tablespoon juice. Slice green onion. Grate carrot. In a bowl, combine crabmeat, water chestnuts, lemon zest, lemon juice, green onion, carrot, mayonnaise, and seasoning mix; mix well.

3. Score cucumber lengthwise at 1/2-inch intervals. Cut cucumber in half crosswise; remove seeds. Slice cucumber. Arrange bread slices on a round platter; top each bread slice with 1 cucumber slice. Place one scoop crab mixture in center of each cucumber slice. If desired, garnish with small leaves of fresh parsley. Serve using Mini-Serving Spatula.

Yield: 12 servings or 24 sample servings

Nutrients per serving: (Light) (1 canapé): Calories 110, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 5 mg, Carbohydrate 15 g, Protein 5 g, Sodium 400 mg, Fiber 1 g

Cook's Tip: If desired, 1/4 teaspoon coarsely ground black pepper can be substituted for the Lemon Pepper Seasoning Mix.

To serve crab salad on toasted canapé bread slices, preheat oven to 375°F. Arrange bread slices in single layer on a cookie sheet. Bake 10-12 minutes or until light golden brown. Cool completely. Proceed as recipe directs.