Recipe for Crab-Meat Canapes 
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Yield:
80
Ingredients:
Amount Ingredient
1 lb jumbo lump crab picked over,
shells removed
1/4 cup mayonnaise
1 tsp Dijon mustard
2 tbl chopped tarragon
Zest of 1 small lemon
Juice of 1 small lemon
Coarse salt
Freshly-ground black pepper
1 sm English cucumber ends trimmed,
sliced 1/8" thick
4 sm Belgian endive heads - (to 5) washed, and
pulled apart
Instructions:
Instructions: Place the crab in a medium-size mixing bowl. Add the mayonnaise, mustard, tarragon, lemon zest, and lemon juice. Stir to combine. Season to taste with salt and pepper.

Top each slice of cucumber or leaf of Belgian endive with 1 heaping tablespoon of crab salad. Using a 3/8- to 1/2-inch heart-shaped aspic cutter, cut out roasted-red-pepper hearts. Garnish each mound of crab with a red-pepper heart.

Makes 3 cups salad and about 80 hors doeuvres.

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