Crab Meat Canapé

Description
This Canape is large enough for a luncheon entree; it may also be served as an appetizer. An ice-cream scoop is necessary equipment.

Ingredients

 * 1 cup Bechamel sauce
 * salt and black pepper to taste
 * 1 small bunch chopped green onions
 * 2 Tablespoons clarified butter
 * 1 Tablespoon butter, room temperature
 * 1 lb. jumbo fresh white lump crab meat (from the body only, not the claws)
 * yolks of 2 eggs
 * 1 Tablespoon fine breadcrumbs
 * 1 tsp. Parmesan cheese
 * 4 slices toast
 * 1 tsp. flat-leaf parsley, finely chopped
 * 1 lemon, cut into wedges

Directions

 * 1) Pick over crabmeat carefully with your fingers to assure the absence of crab shell.


 * 1) Saute green onions in clarified butter over medium heat until soft. Do not allow onions to brown. Add white lumpfish crab meat, then fold in bechamel sauce. When mixture begins to simmer, remove from heat and fold in beaten egg yolks. Refrigerate for 10 minutes in order to form canapes.


 * 1) Preheat oven to 350 F. Combine breadcrumbs and Parmesan cheese in a mixing bowl. 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.

flat-leaf parsley and a wedge of lemon.
 * 1) Sprinkle canapes with breadcrumb and Parmesan cheese mixture. Dot each canape with soft butter. Bake for 20 minutes. Garnish each serving with