SYRACUSE, N.Y. — In this week's "What's on the Menu?" segment on Weekend Today in Central York, viewers learn how to make Crab Canapé! Watch the clip above for step-by-step instructions. Matt Read ...

Ingredients: 200g blue swimmer crab meat, 50g glace ginger, finely chopped, lemon zest, finely grated, juice from ½ a lemon, 45g wholegrain mustard, 80g mayonnaise, 1 tbsp chives, 1 tbsp dill, pinch ...

1/4 cup ( 1/2 stick) unsalted butter, at room temperature> 2 teaspoons grainy mustard> 2 teaspoons Dijon mustard> 1/2 baguette, sliced 1/4-inch thick> 1/4 pound jumbo lump crabmeat, picked clean> 1/2 ...

Heat the oven to 400 degrees. Brush each slice of baguette on both sides with some of the melted butter. Arrange on a rimmed baking sheet, then season lightly with salt and pepper. Bake 6 to 7 minutes ...

Melt 25g | 1oz of the butter in a frying pan and fry the shallot slowly until it turns a light brown colour. Remove from the heat and add the flour to the pan, stirring all the time until it’s well ...

As people prepare to pass another Covid-19 Chinese New Year, the new restriction of five visitors a day a household means hosts need to rethink their festive menus. Instead of trying to feed guests ...