Hot Crab And Asparagus Canapes

• 8 ounces cream cheese, softened
• 8 ounces canned crabmeat, drained and squeezed of excess moisture
• 1 large garlic clove, minced
• 2 large green onions, finely chopped
• 1/4 teaspoon salt
• 1 teaspoon lemon juice, freshly squeezed
• 1/2 teaspoon Tabasco sauce or 1/2 teaspoon hot pepper sauce
• 1 loaf baguette, cut diagonally into 1/4 inch slices
• 16 small asparagus spears, blanched and cut in half lengthwise
• 1/4 cup freshly grated parmigiano-reggiano cheese

1. Preheat oven to 400u0b0F.
2. Line a baking tray with parchment paper.
3. In a mixing bowl, beat cream cheese until light.
4. Beat in crab, garlic and green onions until just combined.
5. Season with salt, lemon juice and Tabasco sauce; combine well.
6. Slice baguette diagonally into 1/4 inch thick slices.
7. Spread mixture on the baquette slices and set on the baking tray.
8. Top each canape with 2 asparagus halves, cut side down.
9. Sprinkle canapes with grated Parmesan cheese.
10. Bake in preheated 400 F oven for 10 minutes or until heated through.
11. Arrange on a platter and serve.
12. NOTE: To blanch the asparagus, cook in boiling water for 1 - 2 minutes.
13. Drain and immediately chill in ice water; drain.
14. These canapes can be made ahead of time and stored in the refrigerator, loosely wrapped in plastic wrap.
15. Because you will be baking from cold, allow 3 - 4 minutes extra cooking time.

cream cheese, crabmeat, garlic, green onions, salt, lemon juice, tabasco sauce, baguette, lengthwise, cheese

Taken from www.food.com/recipe/hot-crab-and-asparagus-canapes-149543 (may not work)