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Lobster/Crab Canapes

  • Author: Bryton Taylor @ Food in Literature


Units Scale
  • 1 tbsp butter
  • 1 tbsp corn starch
  • 1/4 cup milk
  • pinch of salt and pepper
  • 170g can of crab or lobster meat
  • salt
  • cayenne
  • few dashes of lemon juice
  • mini toasts (Melba toast)
  • butter
  • cheese


  1. Preheat oven to 170C.
  2. In a saucepan, melt the butter until starting to bubble.
  3. Add the cornstarch, salt and pepper and stir.
  4. Gradually pour in the milk, whisking until it becomes a thick sauce.
  5. Remove from heat.
  6. In a bowl, mix together the crab or lobster meat, adding in the salt, cayenne and lemon juice to taste.
  7. Add in the sauce you just cooked (you may not need all) and stir.
  8. Butter the toasted bread pieces, scoop the crab dip on top, sprinkle with grated cheese and toast until golden.


Adapted from The Original Boston Cooking-School Cookbook by Fannie Merritt Farmer (1896)