New Orleans Crab Canape

Serves:

Ingredients:

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

Method:

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.