Crab Meat Canapé

• 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

Ingredients for 7 servings (1.1 kg) · the original recipeShow how each ingredient was counted

Method

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.

   Stovetop
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.

   Stovetop
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).

   Oven
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.

   Oven
8. 8

   Sprinkle canapés with breadcrumbs and Parmesan cheese mixture. Dot each canapé with soft butter.

9. 9

   Bake canapés for 20 minutes.

   Oven
10. 10

    Garnish each serving with flat-leaf parsley and a wedge of lemon.