New orleans crab canape

Servings: 50

Ingredients:

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)

Instructions:

-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