2 tbsp butter
1 white onion, small, or shallot
1 tbsp flour
1/2 cup broth, water, or white wine
3/4 cup cooked (or 6-1/2 oz can) crabmeat,, drained
1 and flaked
1 cheese topping:
2 tbsp butter
2 tbsp flour
4 oz parmesan cheese (1 cup), grated
4 oz swiss or gruyere cheese, grated
1 loaf white bread
1 butter for sauteing
Directions
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
Servings: 50 servings
New Orleans Crab Canape Recipe brought to you by Recipe Ideas
Categories: Appetizer; Crab; Fish; Seafood
The History of Recipes
We are able to follow the history of written recipes way back into antiquity, in truth as far back into recorded history as the Egyptians, and maybe further still. In practice though, these, ancient cookbooks were just basic pictorial instructions for food preparation.
Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a number of documents describing recipes cooked by wealthy roman citizens. In his publication, Apicius describes how the roman meals were divided into starters, main meal and afters, a style of dining still practiced today. This early Roman chef informs us how the Romans made use of a wide range of herbs, including a few that are still present in modern kitchens for example basil, rue and parsley. In the 15th century, people returning from the crusades brought us many foods and herbs from the holy lands, such as parsley, basil and rosemary. These new herbs and spices was responsible for an explosion in cookery books, many of which still exist in private libraries. When we get to the 1900s, cookery books were in high demand, mostly as a result of better eduction, people having more free time and having more money. |
We hope you enjoy this New Orleans Crab Canape recipe.
