Varm krabbsm”rg†s (hot crabmeat canap‚s)
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Varm krabbsm”rg†s (hot crabmeat canap‚s)
  Swedish    Appetizers    Seafood  
Last updated 6/12/2012 1:28:13 AM. Recipe ID 63490. Report a problem with this recipe.
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      Title: Varm krabbsm”rg†s (hot crabmeat canap‚s)
 Categories: Swedish, Appetizers, Seafood
      Yield: 24 Pieces
 
    1/2 lb Crabmeat; fresh, frozen or
           -canned, drained & picked
      1 tb Dry sherry
      1 ts 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 canap‚s brown slightly. Serve very hot.
 




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Recipe ID 63490 (Apr 03, 2005)

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