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Crab Meat Canapé
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | U.S Cuisine | Louisiana Creole cuisine
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4630314
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1 cup Béchamel Sauce Louisiannaise
- Salt to taste
- White pepper to taste
- 1 small bunch green onions, chopped
- 2 tbsp butter
- 1 tbsp butter, room temperature
- 1 lb (about 0.5 kg) jumbo or regular-size fresh white lump crab meat (from the body only, not the claws)
- 2 egg yolks
- 2 tbsp fine breadcrumbs
- 2 tsp Parmesan cheese
- 4 slices toast
- 1 tsp flat-leaf parsley, finely chopped
- 1 lemon, cut into wedges
Directions
- Pick over crabmeat carefully with your fingers to assure the absence of crab shell. This is necessary.
- Sauté green onions in butter over medium heat until soft. Do not allow onions to brown.
- Add white lumpfish crab meat, then fold in béchamel sauce. When mixture begins to simmer, remove from heat and fold in beaten egg yolks.
- Refrigerate mixture for 10 minutes in order to form canapés. Or, let stay in refrigerator overnight until ready to use.
- Preheat oven to 350 °F (190 °C).
- Combine breadcrumbs and Parmesan cheese in a mixing bowl.
- Trim the ends of the toast. Place trimmed toast on a baking sheet and spoon refrigerated crabmeat mixture onto toast using an ice-cream scoop.
- Sprinkle canapés with breadcrumbs and Parmesan cheese mixture. Dot each canapé with soft butter.
- Bake canapés for 20 minutes.
- Garnish each serving with flat-leaf parsley and a wedge of lemon.