New Orleans Crab Canape
Yield
50 servingsPrep
20 minCook
25 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 1 | each |
white onion
cut up |
|
| 1 | tablespoon |
all-purpose flour
|
|
| ½ | cup |
stock
|
|
| ¾ | cup |
crab meat
cooked |
|
| Cheese topping | |||
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 4 | ounces |
Parmesan cheese
|
|
| 4 | ounces |
gruyere cheese
|
|
| 1 | loaf |
bread
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 1 | each |
white onion
cut up |
|
| 15 | ml |
all-purpose flour
|
|
| 118 | ml |
stock
|
|
| 177 | ml |
crab meat
cooked |
|
| Cheese topping | |||
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 115.6 | ml/g |
Parmesan cheese
|
|
| 115.6 | ml/g |
gruyere cheese
|
|
| 1 | loaf |
bread
|
*
|
Directions
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; sauté 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.
