New Orleans Crab Canape

2 tb Butter

1 White onion, small, or

-shallot 1 tb Flour

1/2 c Broth, water, or white wine

3/4 c Cooked (or 6-1/2 oz can)

-crabmeat, drained And flaked CHEESE TOPPING: 2 tb Butter

2 tb Flour

4 oz Parmesan cheese (1 cup),

-grated 4 oz Swiss or Gruyere cheese,

-grated 1 Loaf white bread

Butter for sauteing 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