*  Exported from  MasterCook  *
 
                  VARM KRABBSMORGAS (HOT CRABMEAT CANAPÉS)
 
 Recipe By     : 
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Appetizers                       Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   lb           Crabmeat -- fresh, frozen or
                         -canned, drained & picked
    1       tb           Dry sherry
    1       t            Salt
      1/8   ts           White pepper
    1       tb           Fresh dill -- chopped
    1       tb           Butter
    1       tb           Flour
    1                    Egg yolk
    1       c            Light cream
    6       sl           White bread -- home-style
 
   In a large mixing bowl, combine the crabmeat, sherry, salt, pepper and
   dill and set aside. Melt the tablespoon of butter without browning it
   in a small, heavy saucepan, remove from the heat and stir in the
   flour. In a small bowl, beat the egg yolk with the cream and briskly
   stir this mixture into the butter-flour roux with a wire whisk.
   Return the pan to the heat and cook slowly, whisking constantly for a
   minute or two until the mixture thickens; do not let it boil. Pour
   the sauce over the crabmeat mixture in the bowl and stir together
   with a spoon until the ingredients are well combined. Taste for
   seasoning.
   Cut four rounds from each slice of bread, using a small cookie cutter
   or glass. Toast the bread rounds on one side only under a moderately
   hot broiler. Remove and spread the untoasted side of each round
   generously with the crabmeat mixture, mounding it slightly. These may
   be prepared in advance up to this point and then refrigerated. Just
   before serving, place under a hot broiler for a minute or so until
   the canapés brown slightly. Serve very hot.
  
 
 
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