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  Added: Jul 27, 2006  •  Visited (613)  •  Print version Print this recipe (62)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Hot Crab - Meat Canapes
(Varm Krabbsmorgas)
What You Need:
  • ˝ pound fresh, frozen or canned crab meat, drained and picked
  • 1 tablespoon dry sherry
  • 1 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 egg yolk
  • 1 cup light cream
  • 6 slices home-style white bread

  • How To Cook:
    1. In a large mixing bowl, combine the crab meat, sherry, salt, pepper and dill and set aside. Melt the tablespoon of butter without browning it in a small, heavy saucepan, remove from the heat and stir in the flour.

    2. In a small bowl, beat the egg yolk with the cream, and briskly stir this mixture into the butter-flour roux with a wire whisk. Return the pan to the heat and cook slowly, whisking constantly for a minute or two until the mixture thickens; do not let it boil.

    3. Pour the sauce over the crab-meat mixture in the bowl and stir together with a spoon until the ingredients are well combined. Taste for seasoning.

    4. Cut four rounds from each slice of bread, using a small cookie cutter or glass. Toast the bread rounds on one side only under a moderately hot broiler.

    5. Remove and spread the untoasted side of each round generously with the crab-meat mixture, mounding it slightly. These may be prepared in advance up to this point and then refrigerated.

    6. Just before serving, place under a hot broiler for a minute or so until the canapes brown slightly. Serve very hot.

    To Make: 24 hors d'oeuvre
    This recipe is also available in:
    Cuisine » Europe » Sweden
    Main Ingredient » Shellfish » Crab
    Main Ingredient » Bread
    Dish » Appetizers


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