Crab and Shrimp Salad on Cayenne Toasts

As spring arrives and summer knocks on our door, here's an appetizer to serve with a nice Sauvignon Blanc or unoaked Chardonnay. if you can enjoy them on your patio or deck with friends, all the better.


Crab and Shrimp Salad on Cayenne Toasts
Makes 60 canapes.


16 slices firm white sandwich bread (like Pepperidge Farm)
8 tablespoons butter
1/4 teaspoon cayenne
pinch of kosher salt
6 ounces medium shrimp
8 ounces crabmeat (preferably lump)
2 tablespoons minced shallot
2 tablespoons chopped fresh dill
1/4 cup mayonnaise
1/4 cup sour cream
1 teaspoon prepared horseradish
4 teaspoons fresh lemon juice


Preheat oven to 350 degrees. Stack bread slices and remove crusts. Cut slices into quarters and arrange on baking sheet. Melt butter, then stir in cayenne and salt. Brush tops of bread with cayenne/butter mixture. bake in middle of oven 10-12 minutes, or until golden brown. Let toasts cool. (You can make these ahead and store at room temperature.)


Heat a medium pot of water over high heat. When the water comes to a boil, add the shrimp, cover the pot and turn off the heat. Let stand for about 5 minutes or until the shrimp are just cooked through. Remove the shrimp from the water when cool enough to handle and peel and devein. Coarsely chop the shrimp and place in medium bowl.


Add crab to the shrimp along with remaining ingredients. Stir gently, and season with salt to taste.


Just before serving, mound a spoonful of the salad on each toast and garnish with dill sprigs if desired.