Canapés came into fashion in the cocktail-party era that began in the 1920s. Bottled mayonnaise (which was first produced by Richard Hellmann in 1912 at his New York deli) and canned crabmeat help to make this canapé a model of fast food.
Recipe information
Yield
Makes 28 canapés
Ingredients
1 6-ounce can crabmeat, drained, or 4 ounces fresh crabmeat
1/4 cup mayonnaise
3 tablespoons minced red onion
1 tablespoon chopped fresh tarragon
2 teaspoons fresh lemon juice
1 English hothouse cucumber
Preparation
Step 1
Gently mix first 5 ingredients in medium bowl; season with salt and pepper.
Step 2
Cut twenty-eight 1/4-inch-thick round slices from cucumber (reserve remaining cucumber for another use). Arrange cucumber slices on platter. Top each slice with crab mixture.
