Update my dinner status, I'm making this tonight.
Servings: 50 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 White onion, small, or
- 1/2 c Broth, water, or white wine
- 3/4 c Cooked (or 6-1/2 oz can)
- And flaked
- CHEESE TOPPING:
- 4 oz Parmesan cheese (1 cup),
- 4 oz Swiss or Gruyere cheese,
- 1 Loaf white bread
- Butter for sauteing
- 2 tb Butter
- 2 tb Butter
- 2 tb Flour
- 1 tb Flour
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. From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966. Shared by: June Hoffman, 7/93 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
