Recipe for New Orleans Crab Canape


2 tablespoon butter
1 white onion, small, or shallot
1 tablespoon flour
1/2 cup broth, water, or white wine
3/4 cup cooked (or 6-1/2 oz can) crabmeat,; drained
1 and flaked
1 cheese topping:
2 tablespoon butter
2 tablespoon flour
4 oz parmesan cheese (1 cup), grated
4 oz swiss or gruyere cheese, grated
1 loaf white bread
1 butter for sauteing



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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