| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs, Meats |
New Orleans |
Appetizers, Seafood, Cheese/eggs |
50 |
Servings |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
CHEESE TOPPING:
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.
From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966.
Shared by: June Hoffman, 7/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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