Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter 2 tb Butter
1 White onion, small, or 2 tb Flour
-shallot 4 oz Parmesan cheese (1 cup),
1 tb Flour -grated
1/2 c Broth, water, or white wine 4 oz Swiss or Gruyere cheese,
3/4 c Cooked (or 6-1/2 oz can) -grated
-crabmeat, drained 1 Loaf white bread
And flaked Butter for sauteing
CHEESE TOPPING:

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.

From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966.

Shared by: June Hoffman, 7/93

Browse by categories