Varm Krabbsm Rg S (hot Crabmeat Canap S) Recipe
Yield: 24 PiecesRecipe by luhu.jp
Ingredients:
1/2 lbs: Crabmeat, fresh, frozen or canned, drained & picked
1 tbsp: Dry sherry,
1 tsp: Salt,
1/8 tsp: White pepper,
1 tbsp: Fresh dill, chopped
1 tbsp: Butter,
1 tbsp: Flour,
1: Egg yolk,
1 cup: Light cream,
6 slice: White bread, home-style
Directions:
In a large mixing bowl, combine the crabmeat, sherry, salt, pepper
and dill and set aside. Melt the tablespoon of butter without
browning it in a small, heavy saucepan, remove from the heat and stir
in the flour. In a small bowl, beat the egg yolk with the cream and
briskly stir this mixture into the butter-flour roux with a wire
whisk. Return the pan to the heat and cook slowly, whisking
constantly for a minute or two until the mixture thickens; do not let
it boil. Pour the sauce over the crabmeat mixture in the bowl and
stir together with a spoon until the ingredients are well combined.
Taste for seasoning. Cut four rounds from each slice of bread, using
a small cookie cutter or glass. Toast the bread rounds on one side
only under a moderately hot broiler. Remove and spread the untoasted
side of each round generously with the crabmeat mixture, mounding it
slightly. These may be prepared in advance up to this point and then
refrigerated. Just before serving, place under a hot broiler for a
minute or so until the canap
s brown slightly. Serve very hot.
Source from luhu.jp
and dill and set aside. Melt the tablespoon of butter without
browning it in a small, heavy saucepan, remove from the heat and stir
in the flour. In a small bowl, beat the egg yolk with the cream and
briskly stir this mixture into the butter-flour roux with a wire
whisk. Return the pan to the heat and cook slowly, whisking
constantly for a minute or two until the mixture thickens; do not let
it boil. Pour the sauce over the crabmeat mixture in the bowl and
stir together with a spoon until the ingredients are well combined.
Taste for seasoning. Cut four rounds from each slice of bread, using
a small cookie cutter or glass. Toast the bread rounds on one side
only under a moderately hot broiler. Remove and spread the untoasted
side of each round generously with the crabmeat mixture, mounding it
slightly. These may be prepared in advance up to this point and then
refrigerated. Just before serving, place under a hot broiler for a
minute or so until the canap
s brown slightly. Serve very hot.
Source from luhu.jp