Recipe for New Orleans Crab Canape 
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Yield:
50 Servings
Ingredients:
Amount Ingredient
2 tbl Butter
1 x White onion, small, or shallot
1 tbl Flour
1/2 cup Broth, water, or white wine
3/4 cup Cooked (or 6-1/2 oz can) crabmeat, drained
And flaked
----------------- CHEESE TOPPING: ----------------
2 tbl Butter
2 tbl Flour
4 oz Parmesan cheese (1 cup), grated
4 oz Swiss or Gruyere cheese, grated
1 loaf white bread
Instructions:
Instructions: 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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