Crab meat canapes

Yield: 30 Servings

Measure Ingredient
1 \N Stick butter
1 cup Finely chopped seasoning (green onions; celery, green pepper; parsley)
1 teaspoon Pressed garlic
2 tablespoons Flour
1 teaspoon Worcestershire sauce
1 teaspoon Lemon juice
2 \N Eggs
1 pounds White crabmeat
½ cup Cooking sherry
\N \N Salt & pepper to taste
1 cup Milk

Slowly melt butter in saucepan. Add seasoning and garlic; saute but do not brown, simmer until soft. Add flour, blend in. Slowly add milk, Worcestershire sauce and lemon juice, blending well. Beat eggs in a small bowl; add some of the hot mixture to the eggs gradually, then blend all together. Fold in crabmeat and season with salt and pepper. Then add sherry. This mixture can be used to fill cocktail patty shells, approximately 5 dozen. Also, it is delicious served on squares oftoast, cocktail size. Sprinkle lightly with bread crumbs. Brown lightly in 450 degree oven and serve hot.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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