New Orleans Crab Canape Recipe


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New Orleans Crab Canape Recipe another great recipe from Recipes 4U

 

New Orleans Crab Canape Recipe

Recipe Ingredients

2 tbsp butter
1 white onion, small, or shallot
1 tbsp flour
1/2 cup broth, water, or white wine
3/4 cup cooked (or 6-1/2 oz can) crabmeat,, drained
1 and flaked
1 cheese topping:
2 tbsp butter
2 tbsp flour
4 oz parmesan cheese (1 cup), grated
4 oz swiss or gruyere cheese, grated
1 loaf white bread
1 butter for sauteing

Recipe Preparation

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

 

 

Servings: 50

 

 

 

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New Orleans Crab Canape Recipe Category from Recipes 4U

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This New Orleans Crab Canape Recipe is one of our Seafood Recipes, which are collected from submissions from our readers and public domain sources. Of course, as we have over 50,000 recipes in the cookbook it is not practical to prepare and eat every single recipe on our web site, so please take care, and double check everything and use common sense. If you spot any thing that looks wrong, let us know.


 

New Orleans Crab Canape Recipe

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