Title: New Orleans Crab Canape
Categories: Appetizer Seafood Cheese
Yield: 50 Servings

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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