Hot Crab Canapé

Hot Crab Canapé, from The Southern Junior League Cookbook, 1977.

This is an approximation of how the finished recipe might look.

The cover of this classic.

Recipe follows. I would probably experiment with less mayo, add more capers, and perhaps use a Gruyère rather than sharp cheddar (or use both!).

Hot Crab Canapé

2 cups frozen crabmeat

1 pint mayonnaise

½ jar capers, drained 2 tablespoons prepared horseradish

Dash Tabasco

Salt and pepper to taste

½ cup shredded sharp cheddar cheese

Dash paprika

Mix all ingredients except cheese and paprika well and pour into casserole.

Sprinkle with cheese and dash of paprika.

Bake in 350° oven for 20 minutes. Serve on crackers or melba toast rounds.

YIELD: ABOUT 20 SERVINGS

Spartanburg Secrets I1

THE JUNIOR LEAGUE OF SPARTANBURG, SOUTH CAROLINA

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An example of the attractive illustrations in this book.