Title: Shrimp croustades
 Categories: Seafood, Appetizers, Microwave
      Yield: 4 Dozen
 
      1    Loaf bread
    1/2 c  Butter, melted
      1 tb Butter
      2 tb Flour
    3/4 c  Milk
    1/2 c  Swiss cheese, grated
      1    Green onion, minced
      1    Tin salad shrimp; rinse
    1/2    Lemon, zest portion
      2 ts Lemon juice
      1 tb Parsley, minced
        ds Worcestershire sauce
        ds Tabasco
        ds Salt
        ds Pepper
        ds Paprika
 
  Substitute 1 tin of crabmeat for salad shrimp if desired. You may
  obtain the lemon juice and required zest from the same fresh lemon.
  1. To make the croustades: cut 2-inch rounds from bread slices. Brush
  both sides of circles lightly with melted butter; press circles into
  tiny muffin cups. Make at 450F for 5 minutes 2. Melt butter in medium
  microwave-safe casserole on High for 1 to1 1/2 minutes. Stir in
  flour, then slowly whisk in milk. Microwave on Medium for 2 to 3
  minutes, whisking each minute, until hot and thick. Add cheese; stir
  until cheese melts. Stir in remaining ingredients except paprika. 3.
  Spoon a small amount of mixture into each croustade. Sprinkle lightly
  with paprika. (Can be wrapped well and frozen at this point for up to
  3 months) 4. Bake freshly made croustades at 400F for 5 to 8 minutes,
  or until brown and bubbly. Bake frozen croustades at 400F for 15
  minutes. Quantity will vary from 3 to 4 dozen depending upon pan
  sizes and desired size.