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Crab Salad Canapes

Martha Stewart
  • 0 minutes
  • Serves 12

INGREDIENTS

1/4 lb

Lump crabmeat, jumbo

1

Bell pepper, orange

1/2

Carrot, small

1/2

Celery stalk

1/4 tsp

Coriander, ground

1 tbsp

Marjoram, fresh leaves

2 tsp

Dijon mustard

2 tsp

Mustard, whole-grain

1

Salt and freshly ground black pepper

2 tsp

Olive oil, extra-virgin

1 tbsp

White-wine vinegar

1/2 tsp

Cumin, ground

4 tbsp

Butter, unsalted

1/2

Baguette or ficelle, cut into 1/4-inch-thick pieces