Name: Crab Meat Canapes
Ingredients: 1 Stick butter; 1 c Finely chopped seasoning (green onions; celery, green pepper; parsley); 1 ts Pressed garlic; 2 tb Flour; 1 ts Worcestershire sauce; 1 ts Lemon juice; 2 Eggs; 1 lb White crabmeat; 1/2 c Cooking sherry; Salt & pepper to taste; 1 c Milk

When ye murmur and repine under cross and afflictive dispensations, this is a presuming to instruct God how to deal with you, and to reprove Him as if He were in the wrong. Yea, there is a kind of implicit blasphemy in it, as if you had more wisdom and justice to dispose of your lot, and to carve out your own portion in the world. This is upon the matter the language of such a disposition, Had I been on God’s counsel, I had ordered this matter better; things had not been with me as now they are. O presume not to correct the infinite wisdom of God, seeing He has decreed all things most wisely and judiciously.

Thomas Boston

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats, Dairy		Appetizer	30	Servings

INGREDIENTS

1		Stick butter
1	c	Finely chopped seasoning (green onions; celery, green pepper; parsley)
1	ts	Pressed garlic
2	tb	Flour
1	ts	Worcestershire sauce
1	ts	Lemon juice
2		Eggs
1	lb	White crabmeat
1/2	c	Cooking sherry
		Salt & pepper to taste
1	c	Milk

INSTRUCTIONS

Slowly melt butter in saucepan. Add seasoning and garlic; saute but do not
brown, simmer until soft. Add flour, blend in. Slowly add milk,
Worcestershire sauce and lemon juice, blending well. Beat eggs in a small
bowl; add some of the hot mixture to the eggs gradually, then blend all
together. Fold in crabmeat and season with salt and pepper. Then add
sherry. This mixture can be used to fill cocktail patty shells,
approximately 5 dozen. Also, it is delicious served on squares oftoast,
cocktail size. Sprinkle lightly with bread crumbs. Brown lightly in 450
degree oven and serve hot.
From <A Taste of Louisiana>.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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