Ingredients Jump to Instructions ↓

  1. 2 tb Butter

  2. 1 Loaf white bread grated

  3. 4 oz Swiss or Gruyere cheese, grated

  4. 4 oz Parmesan cheese (1 cup),

  5. 2 tb Flour

  6. 2 tb Butter CHEESE TOPPING: And flaked crabmeat, drained

  7. 3/4c Cooked (or 6-1/2 oz can)

  8. 1/2c Broth, water, or white wine

  9. 1 tb Flour shallot

  10. 1 White onion, small, or Butter for sauteing

Instructions Jump to Ingredients ↑

  1. + Directions : 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.


Send feedback