We knew this recipe was a winner the moment we brought the little crab-topped crackers out of the kitchen. They disappeared faster than kids shove off from the table when it's time to clear the plates.
8 ounces flake or lump crabmeat
1⁄2 cup shredded Swiss cheese
1⁄3 cup mayonnaise
2 tablespoons chopped black olives
1 tablespoon chopped red onion
1 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
1⁄4 teaspoon salt
Freshly ground black pepper to taste
1 8-ounce box rich round crackers
Preheat the broiler. In a bowl, combine all of the ingredients except the crackers. Evenly spread 1 generous teaspoon of the crab mixture on a cracker, taking care to cover the whole cracker. Repeat with the remaining mixture.
Place the canapés on a baking sheet. Broil 6 inches from heat for 1 to 2 minutes or until hot and golden (watch carefully so they do not burn). Serve immediately.
Servings: about 42 pieces
from Recipes from the Road
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