Crab Canepés

Makes 2 dozen

Great atop baguette slices or pretty crackers and broiled. If you have any leftovers (we'll be surprised), fill up a roll for an impromptu crab sandwich.

• 1 clove garlic
• 1/4 small onion
• 6 ounces cream cheese
• 1/8 cup heavy cream
• 2 TB Whole Foods™ Canola Mayonnaise
• 2 TB sour cream
• 1 tsp Worcestershire sauce
• cayenne pepper to taste
• 1/2 lb fresh crabmeat
• 2 tsp fresh lemon juice
• salt and white pepper to taste
• 2 dozen slices baguette, on the bias

1. With the food processor running, put garlic and onion through the feed tube until minced. Add cream cheese and heavy cream and process until smooth. Ditto with the mayo, sour cream, Worcestershire, and cayenne.
2. Sort through crabmeat by hand to remove any shell bits. Sprinkle the crab with the lemon juice, then stir it into the cream cheese mixture by had. Season to taste and refrigerate for at least 11/2 hours.
3. To serve, spoon the crab onto the bread. Pop in the broiler for a couple of minutes until lightly browned.