Ingredients Jump to Instructions ↓

  1. 1 white onion -- small, or shallot

  2. 1 tablespoon flour

  3. 1/2 cup broth -- water, or white -- wine

  4. 3/4 cup cooked -- (or 6-1/2 oz can) -- crabmeat, drained and flaked **CHEESE TOPPING**

  5. 2 tablespoons butter

  6. 2 tablespoons flour

  7. 4 ounces parmesan cheese -- (1 cup), grated

  8. 4 ounces swiss or gruyere cheese -- grated

  9. 1 loaf white bread butter for sauteing

Instructions Jump to Ingredients ↑

  1. Preparation : 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.


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