Ingredients:
8 ounces cream cheese, softened
8 ounces canned crabmeat, drained and squeezed of excess moisture
1 large garlic cloves, minced
2 large green onions, finely chopped
1/4 teaspoon salt
1 teaspoon lemon juice, freshly squeezed
1/2 teaspoon Tabasco sauce or 1/2 teaspoon hot pepper sauce
1 loaf baguette, cut diagonally into 1/4 inch slices
16 small asparagus spears, blanched and cut in half lengthwise
1/4 cup freshly grated parmigiano-reggiano cheese
Directions:
Preheat oven to 400 F.
Line a baking tray with parchment paper.
In a mixing bowl, beat cream cheese until light.
Beat in crab, garlic and green onions until just combined.
Season with salt, lemon juice and Tabasco sauce; combine well.
Slice baguette diagonally into 1/4 inch thick slices.
Spread mixture on the baquette slices and set on the baking tray.
Top each canape with 2 asparagus halves, cut side down.
Sprinkle canapes with grated Parmesan cheese.
Bake in preheated 400 F oven for 10 minutes or until heated through.
Arrange on a platter and serve.
NOTE: To blanch the asparagus, cook in boiling water for 1 – 2 minutes.
Drain and immediately chill in ice water; drain.
These canapes can be made ahead of time and stored in the refrigerator, loosely wrapped in plastic wrap.
Because you will be baking from cold, allow 3 – 4 minutes extra cooking time.
Servings: 8
Time preparation: 30 min.
Time total: 40 min.