Ingredients:
| 2 |
tablespoons |
butter |
| 1 |
medium |
white onion -- small, or |
| 1 |
tablespoon |
flour |
| 1/2 |
cup |
broth -- water, or white wine |
| 3/4 |
cup |
cooked -- (or 6-1/2 oz can), -- crabmeat, drained and flaked |
|
|
---CHEESE TOPPING--- |
| 2 |
tablespoons |
butter |
| 2 |
tablespoons |
flour |
| 4 |
ounces |
parmesan cheese -- (1 cup), grated |
| 4 |
ounces |
Swiss or gruyere cheese -- grated |
| 1 |
loaf |
loaf white bread |
| 4 |
tablespoons |
butter for sauteing |
|
Preparation:
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 chess, blend well. Remove from fire, cool, then form into small firm, round balls.
Cut bread into canapé-sized pieces; sauté 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. |
