Broiled Seafood Canapes

These broiled seafood canapes are a throwback appetizer from the era when cocktail parties meant real finger food. Buttered toast halves get layered with flaked cooked seafood, a thin spread of ketchup for sweetness, and a blanket of grated cheddar that melts into a bubbly golden cap under the broiler.

Toast the bread on one side first, then butter and build on the untoasted side. This gives you a crisp base that holds up under the toppings without going soggy. Trimming the crusts and cutting each slice in half makes neat, bite-sized pieces that are easy to handle at a party.

Use whatever cooked seafood you have: crab, shrimp, lobster, or a mix. Leftover seafood works perfectly here since everything gets heated through under the broiler anyway.

Kitchen Tips

• Watch the broiler closely. These go from perfectly golden to burnt in seconds. Keep the oven door cracked so you can see them.
• Flake the seafood into small pieces so it spreads evenly and stays on the toast.
• Serve immediately. The toast starts losing its crunch within a few minutes as moisture from the toppings soaks in.

Variations

• Cocktail sauce swap: Replace the ketchup with prepared cocktail sauce for a sharper, horseradish-spiked flavor.
• Upgraded cheese: Use shredded Gruyere or Swiss instead of cheddar for a more refined, nutty melt.