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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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