Crab Melts Hors D'Oeuvres is a recent addition to Cynthia Chismar's recipe repertoire. But it's already proved to be a crowd favorite, disappearing quickly at several parties she's taken it to this year. It's also a favorite with the Home Plate recipe contest judges at Westmoreland County Community College, who've chosen it as the winner for this month's theme -- Party Food.
"I just started making it this year," says Chismar. "I'd seen something similar served as a whole meal, and I'm big on seafood, so I made a few changes and came up with this. I really like crab, and it's so easy to make."
And Chismar adds, "in my book, you can't go wrong with Parmesan cheese and seafood."
WCCC faculty member and judge Cheryl Shipley agrees.
"What I like about this recipe is that you can make it ahead, put it in the refrigerator, and it will hold up well for a couple of days," says Shipley. "Also, this filling you can use to stuff mushrooms or make a nice open-face sandwich. And it's really easy to make. You can also put it in a casserole dish and serve it as a dip."
To make the dish more colorful and festive, Shipley says, "You could add a little bit of green or red pepper for a little bit of color."
While bacon is bacon, Shipley says this dish can be made lower in fat by using fat-free mayonnaise and low-fat Swiss cheese.
Chismar is a first-time Home Plate recipe contest entrant. "I went to the expo last year, and I really liked it," she says. "And I really like this recipe, so I thought I'd enter it." And as a monthly winner, those attending the 2004 Home Plate Cooking Expo, April 25, will have a chance to taste it for the grand-prize competition.
Crab Melts Hors D'Oeuvres
Cynthia Chismar, Blairsville
- 4 bacon strips, diced
- 1 small can mushrooms
- 1/4 chopped onion
- One 6-ounce can crabmeat, drained, flaked and cartilage removed
- 1 cup (4 ounces) shredded Swiss cheese
- 1/2 cup mayonnaise
- 1/3 cup grated Parmesan cheese
- 2 tablespoons margarine or butter
- 6 English muffins, split
- Dash of paprika
In a skillet, cook bacon until crisp; drain on paper towel. Reserve 2 tablespoons of drippings. Saute onions in bacon drippings until tender; add mushrooms.
In a large bowl, combine crabmeat, Swiss cheese, mayonnaise, mushroom and onion mixture, Parmesan cheese and bacon.
Spread butter over muffin halves. Top with crab mixture; sprinkle with paprika.
Place on ungreased baking sheet. Bake at 400 degrees for 12-15 minutes or until lightly brown.
When done, remove from oven and cut into quarters to serve as hors d'oeuvres.
Makes 48 hors d'oeuvres.
