½ lb. Maryland Backfin crabmeat
¼ cup plain yogurt
3 tbs. ketchup
½ tbs. lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
Dash white pepper
1/8 teaspoon seafood seasoning
2 tablespoons fresh parsley, chopped
1/2 tablespoon seasoned bread crumbs
Pack crabmeat into 40 cleaned littleneck clam shells. In a small bowl, mix together sauce ingredients. Spoon about 2/3 teaspoon of sauce over each hors d’oeuvre, covering all crabmeat. Sprinkle each with parsley and bread crumbs. Place under preheated broiler for 2-3 minutes, just until hot.
Follow directions except for cooking method. Place ½ (20) of recipe on plate. Microwave on high for 1 minute, 30 seconds. Serve immediately. Microwave remaining hors d’oeuvres.