Serves: 4 – 6 (about 36 canapes)
- 1 cup cooked crabmeat
- 8 oz. cream cheese
- 1/2 cup half and half
- 1 tablespoon chopped chives
Combine the cream cheese and half and half in a bowl; whip until smooth and creamy. Add the crabmeat and chives and mix until well blended. Chill for about an hour before serving. Serve with saltines or wheat crackers.