Recipe - Crab And Cheese Cups

CHEESE TOAST CUPS
Sliced bread
Butter or margarine
Parmesan cheese

FILLING
3 tablespoon Butter
3 tablespoon Flour
1 cup Milk; heated
One half cup White wine
1 teaspoon Dry mustard
1 teaspoon Dried chervil
1 teaspoon Worcestershire sauce
1 cup Grated Cheddar cheese
6 ounce Crab meat; drained
3 Green onions; snipped
One half cup Chopped celery
2 tablespoon Snipped fresh parsley; (up
to 3) OR 1 tbsp dried
parsley

For the toast cups: Preheat the oven to 425 F. Cut out 36 rounds from the
bread slices. Butter both sides of the rounds and press each into a muffin
cup. Sprinkle about 1 tbsp of Parmesan into each cup, then bake until
golden brown, about 5 or 6 minutes.

For the filling: Preheat the oven to 350 F. Make a cream sauce as follows.
Melt the butter, stir in the flour, cook a minute, then stir in the hot
milk. Cook stirring, until the sauce is thickened. Add the white wine,
mustard, chervil, Worcestershire, and finally and gently the Cheddar.
Stir until the cheese has melted, but do not allow to boil. Combine the
crabmeat, onion, celery and parsley and stir into the sauce. (At this point
you can refridgerate the filling.) Spoon a tbsp or so of the mixture into
each prepared toast cup, set out on an ungreased cookie sheet, and bake for
10 to 15 minutes. Makes 36 cups.

You can freeze the filled cups and store them in a container with a sheet
of foil between the layers for about 2 to 3 months. To serve, preheat the
oven to 350 F, put the frozen cups on a baking sheet, and heat for 15 to 20
minutes.

Source: The Betty Jane Wylie Cheese Cookbook, 1984. p.10

Recipe by: Betty Jane Wylie

Posted to MCRecipe Digest by Mardi Desjardins amdesjar@mb.sympatico.ca
on Feb 8, 1998