Baked Crab And Dill Canapés Recipe

American cuisine · 400 calories

Baked Crab and Dill Canapés recipe

About this recipe

A delightful pescatarian appetizer featuring flaked crabmeat, fresh dill, and a light, creamy topping. Perfect for a dinner starter or a quick solution for entertaining.

Ingredients

  • 500G Two Chicks Free Range Liquid Egg White
  • 395G Heinz Mayonnaise 395g
  • - Sunita Lemon Juice Organic
  • 1 Bunch Fresh Dill (Bunch)
  • 115G Findlater'S Smoked Mackerel Pate With Coriander Leaf & Lemon
  • 200G Carr'S Crackers Selection
  • - Schwartz Paprika

Instructions

  1. 1. Preheat your oven to 350°F (175°C).
  2. 2. In a mixing bowl, beat 2 egg whites until soft peaks form.
  3. 3. Gently fold 1 cup of smoked mackerel pate into the beaten egg whites until well combined.
  4. 4. Add 1 cup of smoked mackerel pate, 1/4 teaspoon of lemon juice, and 1/8 teaspoon of dill to the mixture. Stir gently to combine.
  5. 5. Spread the mixture evenly onto crackers.
  6. 6. Place the prepared canapés on a baking sheet and sprinkle lightly with paprika.
  7. 7. Bake in the preheated oven for 15 minutes, or until the topping is puffy and lightly browned.
  8. 8. Remove from the oven and serve warm as a delicious dinner appetizer.