Crab Salad Canapes
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- Yield Makes 12
Ingredients
- 1 orange bell pepper
- 4 tablespoons unsalted butter, room temperature
- 2 teaspoons whole-grain mustard
- 2 teaspoons Dijon mustard
- 1/2 baguette or ficelle, cut into 1/4-inch-thick pieces
- 1/4 pound jumbo lump crabmeat, picked clean
- 1/2 celery stalk, strings removed, cut into 1/8-inch-thick slices
- 1/2 small carrot, peeled and cut into 1/2-inch-long matchsticks
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- Salt and freshly ground black pepper, to taste
- 2 teaspoons extra-virgin olive oil
- 1 tablespoon white-wine vinegar
- 1 tablespoon fresh marjoram leaves, for garnish
Directions
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Heat a grill to hot, or turn on the broiler. Cook bell pepper until it is completely charred, turning so all sides cook evenly, 8 to 10 minutes. Transfer warm pepper to a small bowl, cover with plastic wrap, and set aside until cool.
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Using your hands, rub off charred skin. Slice pepper in half, and remove seeds and stem. Cut pepper into diamond shapes that are slightly larger than a piece of baguette.
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Using a wooden spoon, mix together butter and two mustards in a small bowl until well combined. Spread a generous dollop of mustard butter on each slice of bread.
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Place remaining ingredients except marjoram in a medium bowl, and toss to combine. Place a pepper diamond on each piece of bread, and top with a mound of crab salad. Garnish each canape with several marjoram leaves, and serve.
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