New orleans crab canape
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New orleans crab canape
  Crab    Appetizers    Seafood    Cheese  
Last updated 6/12/2012 12:51:12 AM. Recipe ID 12737. Report a problem with this recipe.
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      Title: New orleans crab canape
 Categories: Appetizers, 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 




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Recipe ID 12737 (Apr 03, 2005)

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