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| recipe title: |
New Orleans Crab Canape |
| category: |
Appetizers, Seafood |
| keywords: |
Seafood, Cheese |
| servings: |
50 |
| ingredients: |
2 tb Butter
1 White onion, small, or
-shallot
1 tb Flour
1/2 c Broth, water, or white wine
3/4 c Cooked (or 6-1/2 oz can)
-crabmeat, drained
And flaked
CHEESE TOPPING:
2 tb Butter
2 tb Flour
4 oz Parmesan cheese (1 cup),
-grated
4 oz Swiss or Gruyere cheese,
-grated
1 Loaf white bread
Butter for sauteing
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| directions: |
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FORCEMEAT:
Melt butter, add onion, and cook over moderate heat until onion is soft.
Add flour, stir to blend, cook 1 minute; stir in broth, cooking until
smooth. Add crabmeat, simmer 8 to 10 minutes. Remove from fire; cool.
Cheese Topping: Melt butter, add flour to make a roux, and cook two or
three minutes. Add cheses, blend well. Remove from fire, cool, then form
into small firm, round balls.
Cut bread into canape-sized pieces; saute in butter. Spread each with the
crab mixture; then place a cheese ball over the crab. Just before serving,
place in hot oven for 5 minutes until cheese is melted and bubbly.
Makes about 50.
From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966.
Shared by: June Hoffman, 7/93
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