Recipe - New Orleans Crab Canape

2 tablespoon Butter
1 White onion, small, or
shallot
1 tablespoon Flour
One half cup Broth, water, or white wine
Three fourths cup Cooked (or 6One half ounce can)
crabmeat, drained
And flaked
CHEESE TOPPING:
2 tablespoon Butter
2 tablespoon Flour
4 ounce Parmesan cheese (1 cup),
grated
4 ounce Swiss or Gruyere cheese,
grated
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 canapesized 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini