• Prep Time:
  • Cooking Time:
  • Serves: 50 Servings

New Orleans Crab Canape

  • Recipe Submitted by on

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.



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