Hot Crab and Asparagus Canapes

• cream cheese↗8 ounces

  softened

• canned crabmeat↗8 ounces

  drained and squeezed of excess moisture

• large garlic clove↗1

  minced

• large green onions↗2

  finely chopped

• salt↗1⁄4 teaspoon
• lemon juice↗1 teaspoon

  freshly squeezed

• Tabasco sauce or 1/2 teaspoon hot pepper sauce↗1⁄2 teaspoon
• baguette↗1

  cut diagonally into 1/4 inch slices

• small asparagus spears↗16

  blanched and cut in half lengthwise

• freshly grated parmigiano-reggiano cheese1⁄4 cup

Step-by-step instructions

1. 1

   Preheat oven to 400°F.

2. 2

   Line a baking tray with parchment paper.

3. 3

   In a mixing bowl, beat cream cheese until light.

4. 4

   Beat in crab, garlic and green onions until just combined.

5. 5

   Season with salt, lemon juice and Tabasco sauce; combine well.

6. 6

   Slice baguette diagonally into 1/4 inch thick slices.

7. 7

   Spread mixture on the baquette slices and set on the baking tray.

8. 8

   Top each canape with 2 asparagus halves, cut side down.

9. 9

   Sprinkle canapes with grated Parmesan cheese.

10. 10

    Bake in preheated 400 F oven for 10 minutes or until heated through.

11. 11

    Arrange on a platter and serve.

12. 12

    NOTE: To blanch the asparagus, cook in boiling water for 1 - 2 minutes.

13. 13

    Drain and immediately chill in ice water; drain.

14. 14

    These canapes can be made ahead of time and stored in the refrigerator, loosely wrapped in plastic wrap.

15. 15

    Because you will be baking from cold, allow 3 - 4 minutes extra cooking time.