recipe.exchange

Crab Meat Canapé

@arecipe.bsky.social

This is a dish for company or a special occasion. It is large enough for a luncheon entrée; it may also be served as an appetizer. The dish is well known by habitués of Galatoire's Restaurant on Bourbon Street, New Orleans.

Ingredients

  • 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

Instructions

  1. 1
    Pick over crabmeat carefully with your fingers to assure the absence of crab shell. This is necessary.
  2. 2
    Sauté green onions in butter over medium heat until soft. Do not allow onions to brown.
  3. 3
    Add white lumpfish crab meat, then fold in béchamel sauce. When mixture begins to simmer, remove from heat and fold in beaten egg yolks.
  4. 4
    Refrigerate mixture for 10 minutes in order to form canapés. Or, let stay in refrigerator overnight until ready to use.
  5. 5
    Preheat oven to 350 °F (190 °C).
  6. 6
    Combine breadcrumbs and Parmesan cheese in a mixing bowl.
  7. 7
    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.
  8. 8
    Sprinkle canapés with breadcrumbs and Parmesan cheese mixture. Dot each canapé with soft butter.
  9. 9
    Bake canapés for 20 minutes.
  10. 10
    Garnish each serving with flat-leaf parsley and a wedge of lemon.
Category
Appetizers

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Crab_Meat_Canap%C3%A9