These incredibly delicious hot crab and cheese canapés will be added to your list of party-fare favorites. Recipe by Chef Sally Richards.

Hot Chesapeake Crab 'n Cheese Canapés

Pastry:
1/2 cup butter, softened
1/4 cup (2 ounces) Cream Cheese, softened
1/4 cup (2 ounces) Wisconsin Extra Sharp Cheddar cheese, shredded
1 small egg yolk
1/2 teaspoon basil leaves
1/2 teaspoon oregano leaves
1/4 teaspoon thyme leaves
1/2 teaspoon thyme leaves
1/4 teaspoon salt
1/2 teaspoon fresh garlic, finely chopped
Dash cayenne pepper
1 cup all-purpose flour

 

Filling:
1 teaspoon butter
1/4 cup cooked shrimp, salad size
1/2 cup (2 ounces) Wisconsin Provolone cheese, shredded
1/2 cup whipping cream
1/4 teaspoon salt
Dash cayenne pepper
8 ounces crabmeat, drained, finely chopped
1/2 cup red bell pepper, finely chopped

1. To Make Pastry: In food processor, blend butter, cream cheese and Cheddar cheese until smooth (25 to 30 seconds). Add all remaining pastry ingredients except flour. Blend until smooth. Spoon cheese mixture into large bowl. Stir in flour. Shape dough into a 7-inch log. Wrap in plastic wrap; refrigerate at least 2 hours.
2. To Make Filling: In food processor, blend all filling ingredients except crabmeat and red pepper until well-mixed (30 to 45 seconds). Spoon filling into a large bowl; stir in crabmeat and red pepper. Refrigerate.
3. To Assemble Canapés: On lightly floured surface, roll out half of pastry to 1/8 inch thickness (about 10 inch) square. Cut into 16 (2 1/2 inch) squares. Place squares on greased 15x10 inch jelly roll pan. Place one tablespoons filling diagonally across each square. Fold one corner of square diagonally over filling, moisten tip of pastry with water. Fold opposite corner of square up over first corner, press lightly to seal. Repeat with remaining pastry and filling.
4. Bake at 350°F (175°C) for 15 to 20 minutes or until golden brown.

Makes 32 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.