New Orleans Crab Canape
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
New Orleans Crab Canape
2 tb Butter
1 White onion, small, or shallot
1 tb Flour
1/2 c Broth, water, or white wine
3/4 c Cooked (or 6-1/2 oz can) crabmeat, drained And flaked CHEESE TOPPING:
2 tb Butter
2 tb Flour
4 oz Parmesan cheese (1 cup), grated
4 oz 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 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
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