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

New Orleans Crab Canape
Recipe type: Appetizers
Serves: 50
  • 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
  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.

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