The horseradish and butter make a rich tangy flavor that is hard to resist.

1 cup flaked canned crabmeat

3 tablespoons mayonnaise

1 tablespoon finely chopped celery

1/2 cup butter

3 tablespoons horseradish

32 toast points

1/4 cup chopped fresh parsley

Drain canned crabmeat.

In a blender combine mayonnaise, celery and crab.

Blend into a paste.

Combine butter and horseradish in a bowl.

Spread horseradish butter on Croccantini.

Top with crab mixture.

Garnish with parsley sprinkled over the top.

Inspired by Tangy Seafood Canapes at sheknows.com
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