New Orleans Crab Canape Recipe
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
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;
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
Makes about 50.
From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966.
Shared by: June Hoffman, 7/93
to Seafood Recipes
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Recipes that call for sugar can be modified to make use of a sugar substitute like splenda. It doesn't weigh the same so you will have to expirement with it and it might not be perfect for every dish, but it gives very good results in most cases.
Foods rich in lycopene
(includes grapefruit, red bell peppers and sweet gourd)
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