New Orleans Crab Canape Recipe
Recipe Ingredients
2 tbsp butter
1 white onion, small, or shallot
1 tbsp flour
1/2 cup broth, water, or white wine
3/4 cup cooked (or 6-1/2 oz can) crabmeat,, drained
1 and flaked
1 cheese topping:
2 tbsp butter
2 tbsp flour
4 oz parmesan cheese (1 cup), grated
4 oz swiss or gruyere cheese, grated
1 loaf white bread
1 butter for sauteing
Recipe Preparation
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
Servings: 50
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