2 tb Butter 1 White onion, small, or -shallot 1 tb Flour 1/2 c Broth, water, or white wine 3/4 c Cooked (or 6-1/2 oz can) -crabmeat, drained And flaked CHEESE TOPPING: 2 tb Butter 2 tb Flour 4 oz Parmesan cheese (1 cup), -grated 4 oz Swiss or Gruyere cheese, -grated 1 Loaf white bread Butter for sauteing FORCEMEAT: 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; saute 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. Makes about 50. From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966. Shared by: June Hoffman, 7/93
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