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1 hours
Prep: 20 minutes
Cook: 25 minutes
22 calories per serving view nutrition facts
50 servings
suggest servings
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| 2 | tablespoons | butter | |
| 1 | each | white onion | cut up |
| 1 | tablespoon | flour, all-purpose | |
| 1/2 | cup | broth | |
| 3/4 | cup | crab meat | cooked |
| Cheese topping | |||
| 2 | tablespoons | butter | |
| 2 | tablespoons | flour, all-purpose | |
| 4 | ounces | parmesan, parmigiano-reggiano cheese, grated | |
| 4 | ounces | gruyere cheese | |
| 1 | loaf | bread | |
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; sauté 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.
| % Daily Value* | |
| Total Fat 2.0g | 2% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 40mg | 2% |
| Total Carbohydrate 1.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | |
| Protein 1.0g | 3% |
| Vitamin A | 1% | Vitamin C | 1% | |
| Calcium | 2% | Iron | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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