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    PrimaRecipes --> Appetizers, Seafood

    recipe title: New Orleans Crab Canape
    category: Appetizers, Seafood
    keywords: Seafood, Cheese
    servings: 50
          2 tb Butter
          1    White onion, small, or
          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),
          4 oz Swiss or Gruyere cheese,
          1    Loaf white bread
               Butter for sauteing
    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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