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Hot Crab Meat Canapes
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Source: Pauline Viviano
| ¾ cup | milk |
| 2 cups (about 8 ounces) | lump crab meat |
| 1 tablespoon | pimento, chopped |
| 3 tablespoons | butter |
| 1 tablespoon | green onion, chopped fine |
| 1 teaspoon | onion, chopped fine |
| 3 tablespoons | all-purpose flour |
| ½ teaspoon | salt |
| ¼ teaspoon | dry mustard |
| dash | white pepper |
| dash | cayenne pepper |
| ½ teaspoon | Worcestershire sauce |
| 1 | egg yolk, slightly beaten |
| 2 tablespoons | sherry |
| white bread | |
| 5 teaspoons | Parmesan cheese, grated |
| 2½ teaspoons | butter, melted |
| paprika | |
| lemon wedges | |
| parsley, (optional) |
Crab meat mixture: Measure milk and set aside. Heat butter in heavy 2-quart saucepan. Add green onion and regular onion. Cook over low heat 2-3 minutes, or until partially tender. Blend in flour, salt, dry mustard, white and cayenne pepper, and Worcestershire sauce. Heat until mixture bubbles. Remove from heat and add the milk gradually, stirring constantly.
Return to heat and bring mixture rapidly to boiling, stirring constantly; cook 1-2 minutes longer. Vigorously stir about 3 tablespoons hot mixture into slightly beaten egg yolk.
Immediately blend into mixture in saucepan and cook, stirring constantly, about 5 minutes.
Add crab meat and pimento to saucepan and mix gently until thoroughly blended. Cook over low heat, stirring gently, 2-3 minutes, or until crab meat is thoroughly heated. Remove from heat and stir in sherry. Allow mixture to cool (transferring to a shallow dish will hasten cooling).
To complete canapes: Trim crusts from and toast until golden brown 5 slices white bread. Lightly spread toast with butter. Cover toast with crab meat mixture. Top each slice with 1 teaspoon grated cheese and ½ teaspoon of melted butter. Sprinkle with paprika. Cut each toast diagonally into four triangles and place on a baking sheet.
Bake at 425?F 8-10 minutes.
Place canapes on broiler rack and place rack under broiler with tops of canapes 2-3 inches from heat. Broil 1-2 minutes.
Serve piping hot with lemon wedges. If desired garnish with sprigs of parsley.
This is a great appetizer and most of it can be made ahead of time and broiled when your guests arrive. It comes from Pauline Viviano
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