Ingredients:
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) |
---CHEESE TOPPING--- |
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 |
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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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