*  Exported from  MasterCook  *
 
                          NEW ORLEANS CRAB CANAPE
 
 Recipe By     : 
 Serving Size  : 50   Preparation Time :0:00
 Categories    : Appetizers                       Seafood
                 Cheese/eggs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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