Crabmeat or Lobster Canapes

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Spread rounds of toasted bread with finely chopped crab or lobster meat, seasoned with salt, cayenne and a few drops of lemon juice, moistened with Thick White Sauce. Cover with 2 tablespoons creamed butter to which 1 teaspoon white of egg has been added. Sprinkle with cheese and brown in the oven.