1 c. (7 3/4 oz. can) crabmeat, drained
1/2 c. mayonnaise or salad dressing
1/2 tsp. prepared mustard
1/2 tsp. Worcestershire sauce
1 tsp. prepared horseradish
6 slices bread, toasted, or 24 crackers
1/2 c. Parmesan cheese, grated

In small bowl, flake crabmeat. Add mayonnaise, mustard, Worcestershire sauce and horseradish, mix well. Cut each slice of toast into 4 squares. Arrange on baking sheet. Top each with about 1 teaspoon crab mixture, sprinkle with Parmesan cheese. Place under broiler until filling is bubbly. 24 canapes.