Crab Canapés

Melt 25g/1oz of the butter in a frying pan and fry the shallot slowly until it turns a light brown colour. Remove from the heat and add the flour to the pan, stirring all the time until it's well mixed. Put back onto a low heat, add the cream and bring it to the boil. Remove immediately and let cool. In a small bowl, blend the remainder of the butter with the grated cheese until it forms a paste, adding enough paprika to get a good red colour. Spread the crab mixture on the toast fingers, and put a little of the cheese paste on top of each. Cut to bite size, and garnish on the serving dish with sprigs of parsley or bunches of watercress.