New Orleans Crab Canape

Recipe Ingredients

2 tablespoons	30ml	Butter
1		White onion - small, or
1 tablespoon	15ml	Flour
1/2 cup	118ml	Broth - water, or white wine
3/4 cup	46g / 1.6oz	Cooked - (or 6-1/2 oz can), crabmeat, drained
		And flaked
		Cheese Topping
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Flour
4 oz	113g	Parmesan cheese - (1 cup), grated
4 oz	113g	Swiss or gruyere cheese - grated
1		Loaf white bread
		Butter for sauteing

Recipe Instructions

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 chess, 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.

Source:
Chile Pepper Magazine, August 1993

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