New Orleans Crab Canape Recipe
Yield: 50 ServingsRecipe by luhu.jp
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
And flaked,
CHEESE TOPPING:,
2 tbsp: Butter,
2 tbsp: Flour,
4 ounce: Parmesan cheese, (1 cup), grated
4 ounce: 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
Source from luhu.jp
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
Source from luhu.jp