New Orleans Crab Canape

Course : Cheeses
Serves: 50
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2 tablespoons butter
1 small white onion -- small, or shallot
1 tablespoon flour
1/2 cup broth -- water, or white wine
3/4 cup crab meat, drained and flaked, cooked -- (or 6-1/2 oz can)
2 tablespoons butter
2 tablespoons flour
4 ounces parmesan cheese -- (1 cup), grated
4 ounces swiss or gruyere cheese -- grated
1 loaf white bread
2 tablespoons butter for sauteing

Preparation / Directions:

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.

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