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Crab Canapés

Source of Recipe

by Julie/meowlady2/EDC, from A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966


List of Ingredients

FORCEMEAT:
2 tb Butter
1 small White onion or shallots
1 tb Flour
1/2 c Broth, water, or white wine
3/4 c Cooked crabmeat, drained & flaked (or 6½ oz. can)

CHEESE TOPPING:
2 tb Butter
2 tb Flour
1 cup grated Parmesan cheese
4 oz grated Swiss or Gruyere cheese
1 Loaf white bread
Butter for sauteing


Recipe

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 cheeses, 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