Hot Crab Canape - cooking recipe

Ingredients

2 c. crab meat
1/4 tsp. Worcestershire sauce
Mexican pepper
salt and pepper
parsley sprigs
1/4 c. mayonnaise (about)
1 large cucumber
24 sauteed small bread rounds

Preparation

Pick crab meat carefully and shred it fine. Mix with enough mayonnaise to hold together. Season with Worcestershire sauce and Mexican pepper.
Peel cucumber and chop it fine.
Season lightly with salt and pepper. Spread a thin layer of cucumber on each bread round. Cover with a mound of crab meat, well smoothed. Place under the broiler to brown lightly. Decorate with parsley sprigs before serving. Makes 24 canapes.