Lemon Pepper Crab Canapes

Source: The Pampered Chef

Canape Bread:
1 (11 ounce) package refrigerated French bread dough

Filling:
1 (8 ounce) package imitation crabmeat, chopped
1 (5 ounce) can sliced water chestnuts, drained and chopped
1 lemon
1 green onion with top, thinly sliced
1 small carrot, grated
1/3 cup light mayonnaise
2 teaspoons Pantry Lemon Pepper Seasoning Mix
1 cucumber, sliced
Fresh parsley (optional)

For canape bread, preheat oven to 375 degrees F. Using Kitchen Spritzer, lightly spray inside of Bread Tube and lids with vegetable oil. Place lid on bottom of bread tube; fill tube with dough. Place lid on top. Bake, upright, 50 to 60 minutes. Cool 10 minutes.

Remove bread from tube onto Stackable Cooling Rack. Cool completely. Cut into 1/4-inch slices using Serrated Bread Knife.

For filling, chop crabmeat and water chestnuts using Food Chopper. Zest lemon with Lemon Zester/Scorer to measure 1 tablespoon zest. Using Juicer, juice lemon to measure 1 tablespoon juice. Slice green onion using Utility Knife. Grate carrot using Deluxe Cheese Grater fitted with coarse grating drum. In Classic Batter Bowl, combine crabmeat, water chestnuts, lemon zest, lemon juice, green onion, carrot, mayonnaise, and seasoning mix; mix well using Classic Scraper.

Score cucumber lengthwise at 1/2-inch intervals. Cut cucumber in half crosswise; remove seeds using The Corer. Slice cucumber using Ultimate Slice & Grate fitted with v-shaped blade. Arrange bread slices on Round Platter; top each bread slice with 1 cucumber slice. Using Small Scoop, place one scoop crab mixture in center of each cucumber slice. If desired, garnish with small leaves of fresh parsley. Serve using Mini-Serving Spatula.

Yield: 12 servings or 24 sample servings

Nutrients per serving: (Light) (1 canape): Calories 110, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 5 mg, Carbohydrate 15 g, Protein 5 g, Sodium 400 mg, Fiber 1 g

Cook's Tip: If desired, 1/4 teaspoon coarsely ground black pepper can be substituted for the Lemon Pepper Seasoning Mix.

To serve crab salad on toasted canape bread slices, preheat oven to 375 degrees F. Arrange bread slices in single layer on flat Baking Stone. Bake 10 to 12 minutes or until light golden brown. Cool completely. Proceed as recipe directs.