New Orleans Crab Canape

Yields:	50 servings
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2	tablespoons	butter
1	each	white onion	cut up
1	tablespoon	flour, all-purpose
1/2	cup	broth
3/4	cup	crab meat	cooked

Cheese topping
2	tablespoons	butter
2	tablespoons	flour, all-purpose
4	ounces	parmesan, parmigiano-reggiano cheese, grated
4	ounces	gruyere cheese
1	loaf	bread

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; sauté 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.

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I used this recipe before. Very easy, very good, and everyone likes it

Reviewed by Bassdesertdogs