Shelly's Recipe

HOT CHESAPEAKE CRAB AND CHEESE CANAPES

Category: Bruschetta, Crostini and Canapes

Pastry
1/2 cup butter, softened
1/4 cup (2 oz) cream cheese, softened
1/4 cup (2 oz) extra sharp cheddar cheese, shredded
1 small egg yolk
1/2 tsp basil leaves
1/2 tsp oregano leaves
1/4 tsp thyme leaves
1/2 tsp thyme leaves
1/4 tsp salt
1/2 tsp fresh garlic, finely chopped
Dash cayenne pepper
1 cup flour

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

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.

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.

To Assemble Canapes: 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 tbsp 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. Bake at 350 for 15 to 20 minutes or until golden brown. Serves 32