Crab and Cheese Cups

Previous RecipeNext Recipe
Add a picture
Rating:
(0 votes)

 

View comments on this recipeAdd a comment View picturesAdd a picture
Submitted by:
Margaret		 Country: Canada
Quantity:
36 appetizers		 Preparation time: 0:30 hr.
Cooking time: 0:15 hr.
Specialties: Holidays

Ingredients

Cheese Toast Cups
36 rounds of bread, cut out of bigger slices with a kitchen glass 36
  butter  
  grated Parmesan  
Crab Sauce
3 tbsp butter 45 mL
3 tbsp flour 45 mL
1 cup milk, heated 250 mL
1/2 cup white wine 125 mL
1 tsp dry mustard 5 mL
1 tsp dried chervil 5 mL
1 tsp Worcestershire sauce 5 mL
1 cup grated Cheddar 250 mL
6 oz drained crabmeat, either canned or frozen and thawed 200 g
3 green onions, snipped 3
1/2 cup finely chopped celery 125 mL
1 tbs dried parsley 15 mL

Directions

Cheese Toast Cups

Preheat the oven to 425°F/220°C. Butter both sides of the bread and press each slice into a muffin-tin cup. Sprinkle 1 tsp/5 mL of grated Parmesan on each cup, then bake until golden brown.

Crab Sauce

Preheat the oven to 350°F/180°C. Melt the butter, stir in the flour, cook a minute, then whisk in the hot milk. Cook, stirring, until the sauce is thickened. Add the white wine, mustard, chervil, Worcestershire sauce, and the Cheddar.

Stir until the cheese has melted, but do not allow it to boil. Combine the crabmeat, onion, celery, and parsley and stir into the sauce.

Spoon about 1 tbsp/15 mL of the crab sauce into each prepared toast cup, set out on an ungreased cookie sheet, and bake for 10 to 15 minutes.

Chef's Note

You can freeze the filled cups. They will keep for 3 months. To serve, preheat the oven to 350°F/180°C, put the frozen cups on a baking sheet, and heat for 15 to 20 minutes.

Advertisement
eXTReMe Tracker Artistic Techworks