Side Pannel
New Orleans Crab Canape
New Orleans Crab Canape
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood, Appetizers
Ingredients List
- 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
Directions
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.
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.
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