New orleans crab canape
50 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 1 | White onion, small, or shallot | |
| 1 | tablespoon | Flour |
| ½ | cup | Broth, water, or white wine |
| ¾ | cup | Cooked (or 6-1/2 oz can) crabmeat, drained |
| And flaked | ||
| CHEESE TOPPING: | ||
| 2 | tablespoons | Butter |
| 2 | tablespoons | Flour |
| 4 | ounces | Parmesan cheese (1 cup), grated |
| 4 | ounces | Swiss or Gruyere cheese, grated |
| 1 | Loaf white bread | |
| Butter for sauteing | ||
Directions
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