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.