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Crab And Cheese Cups

Type: Fish
Courses: Starters and appetizers
Serves: 36 people

Recipe Ingredients

  Cheese Toast Cups
  Sliced bread
  Butter or margarine
  Grated parmesan cheese
3 tablespoons 45mlButter
3 tablespoons 45mlAll-purpose flour
1 cup 237mlMilk - heated
1/2 cup 118mlWhite wine
1 teaspoon 5mlDry mustard
1 teaspoon 5mlDried chervil
1 teaspoon 5mlWorcestershire sauce
1 cup 146g / 5.1ozGrated cheddar cheese
1   Crab meat - drained
3   Green onions - snipped
1/2 cup 55g / 1.9ozChopped celery
2 tablespoons 30mlSnipped fresh parsley - (up to 3)
  OR 1 tbsp dried parsley

Recipe Instructions

For the toast cups: Preheat the oven to 425F.

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 350F.

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 refrigerate the filling.) Spoon a tablespoon 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 350F, put the frozen cups on a baking sheet, and heat for 15 to 20 minutes.

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


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