Varm Krabbsmorgos (Hot Crabmeat Canapes)
Submitted by gigglez
Swedish hot crab canapés with sherry-spiked crabmeat, fresh dill, and a velvety cream sauce broiled on crisp toast rounds. An elegant 30-minute appetizer that serves 24.
YIELD
24 piecesPREP
10 minCOOK
20 minREADY
30 minStraight from the Swedish smörgåsbord tradition, these hot crabmeat canapés are the kind of elegant bite that makes guests stop mid-conversation.
Tender crab gets tossed with dry sherry and fresh dill, then folded into a rich cream sauce built on a classic butter-flour roux and egg yolk.
Spoon the mixture onto toasted bread rounds, slide them under the broiler until bubbling and golden, and serve immediately.
The best part? You can prep them ahead and refrigerate until you’re ready to broil. Thirty minutes of work for a platter that looks like you hired a caterer.
Pro Tips
- Use the best crab you can find. Fresh lump crab makes a noticeable difference over canned, but canned works in a pinch if you drain it well.
- Don’t let the cream sauce boil or the egg yolk will curdle. Low and steady heat is your friend here.
- Toast the bread rounds on one side only so the untoasted side absorbs the crab mixture and stays soft underneath the golden crust.
Ingredients
Directions
In a large mixing bowl, combine the crabmeat, sherry, salt, pepper and dill and set aside.
Melt the tablespoon of butter without browning it in a small, heavy saucepan, remove from the heat and stir in the flour.
In a small bowl, beat the egg yolk with the cream and briskly stir this mixture into the butter-flour roux with a wire whisk.
Return the pan to the heat and cook slowly, whisking constantly for a minute or two until the mixture thickens; do not let it boil.
Pour the sauce over the crabmeat mixture in the bowl and stir together with a spoon until the ingredients are well combined.
Taste for seasoning.
Cut four rounds from each slice of bread, using a small cookie cutter or glass.
Toast the bread rounds on one side only under a moderately hot broiler.
Remove and spread the untoasted side of each round generously with the crabmeat mixture, mounding it slightly.
These may be prepared in advance up to this point and then refrigerated.
Just before serving, place under a hot broiler for a minute or so until the canapes brown slightly.
Serve very hot.
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