There is a great flavor that comes with every bite of this delightful Creole dish. Perfect for parties.

New Orleans Crab Canape
 
Author:
Recipe type: Appetizers
Serves: 50
Ingredients
  • 2 Tablespoons 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 ounces 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 white bread
  • butter for sauteing
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Makes about 50.

Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.