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Recipes
Appetizers
Crabmeat Canapes
1 can (6 oz.) crabmeat, drained
1 8 oz. package cream cheese, softened
2 tablespoons toasted almonds,
very finely chopped
2 teaspoons green onions,
very finely chopped
Place crabmeat, cream cheese, almonds, onions, and Worcestershire sauce in
food processor or blender. Process until mixture is smooth. Assemble and fill
cookie press with mixture. Using the decorator tip, make mounds, rosettes,
zigzags, or lines on canape bases. Garnish as desired.
Makes 7–8 dozen canapes.
* Cooked lobster, shrimp, or tuna may be substituted for crabmeat.
Deviled Eggs
12 large eggs, hard-cooked
6 tablespoons mayonnaise
1 tablespoon sugar
1
⁄2 tablespoon prepared spicy
brown mustard
Cut eggs in half lengthwise. Remove yolks and place in food processor. Process
until finely chopped. Add mayonnaise, sugar, mustard, salt, and pepper. Process
until smooth. Arrange egg whites on serving plate or tray. Blot tops of eggs with
paper towel to remove any excess moisture. Assemble and fill cookie press with
yolk mixture. Using decorator tip, fill egg whites with mixture. Garnish as desired.
Makes 24 deviled eggs.
2 teaspoons Worcestershire sauce
Canape bases (crackers, cucumber
slices, etc.)
Helpful Hints
• Vary garnishes using: sprigs of
parsley, fresh dill weed, and
watercress; pimento or olive slivers;
chopped chives or nuts.
• Use vegetables, crackers, fried potato
skins, etc. as bases for canapes.
• The following recipes are only a
starting point for the wide variety of
appetizers that can be prepared.
Use these ideas as a guide when
creating your own variations.
1
⁄
4 teaspoon salt
1
⁄8 teaspoon pepper
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