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Crab Salad Canapés

Delicate crab salad, tossed with green onion and creamy mayonnaise, is chilled to perfection before being spooned onto soft baguette slices or buttery mini croissants. These elegant hors d’oeuvres are ideal for cocktail parties, or as a fresh, flavorful addition to any buffet table.
Print Recipe
Prep Time 20 minutes
Servings: 15 people
Course: Appetizer
Calories: 156
Ingredients Method

Ingredients
  

  • 454 grams Imitation crab
  • ¼ cup green onion (finely chopped)
  • ¼ cup celery finely diced (optional)
  • ½ cup Hellman's mayonnaise Note: Using a different type of mayonnaise will change the flavor entirely. My preference is Hellmann’s for its balanced, creamy taste, but you can use whatever brand or style you prefer — just keep in mind it will affect the overall flavor profile of the crab salad.
  • 1 fresh baguette, sliced into thin rounds, or about 8–10 mini croissants, halved
  • Fresh parsley leaves, for garnish
  • Small lemon wedges or tiny lemon pieces, for garnish

Method
 

Prepare the Crab Salad
  1. In a medium mixing bowl, combine the diced imitation crab, chopped green onion, celery (if using), and mayonnaise.
  2. Stir gently until evenly coated.
  3. Cover and refrigerate for at least 2 hours to allow the flavours to blend.
Assemble the Sandwiches
  1. If using baguette slices, arrange them on a serving platter.
  2. If using mini croissants, slice in half horizontally and place open-faced on a platter.
  3. Spoon a generous amount of the chilled crab salad mixture onto each piece.
Garnish and Serve
  1. Top each with a fresh parsley leaf and a tiny piece of lemon.
  2. Serve cold.