This canapé is large enough for a luncheon entrée; it may also be served as an appetizer. An ice-cream scoop is necessary equipment.
- 1 cup béchamel 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
- Pick over crabmeat carefully with your fingers to assure the absence of crab shell.
- Sauté green onions in clarified butter over medium heat until soft. Do not allow onions to brown.
- Add white lumpfish crab meat, then fold in béchamel sauce. When mixture begins to simmer, remove from heat and fold in beaten egg yolks. Refrigerate for 10 minutes in order to form canapes.
- 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.
- Sprinkle canapes with breadcrumbs and Parmesan cheese mixture. Dot each canape with soft butter. Bake for 20 minutes. Garnish each serving with flat-leaf parsley and a wedge of lemon.
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