A creamy crab mixture on elegant toast fingers, Canapes du Crabe (kah-nah-pay doo krahb) may be served either as a cocktail savoury or as a tasty first course.
1½ oz. butter
1 tablespoon finely chopped onion
1 tablespoon flour 6 fl. oz. single cream ½ lb. crabmeat, flaked -½ teaspoon salt
½ teaspoon white pepper
1 teaspoon Tabasco sauce
1 teaspoon fresh lemon juice 6 slices of toast, crusts removed and each slice cut into 3 fingers
1 tablespoon cream cheese
½ teaspoon paprika
2 teaspoons chopped capers
In a small saucepan melt
1 tablespoon of butter over moderate heat. When the foam subsides, add the onion and fry for 4 to 5 minutes, or until the onion is light brown in colour.
Remove the saucepan from the heat and stir in the flour. Pour in the cream, return the pan to the heat and bring the cream
to the boil, stirring continuously with a wooden spoon. Add the crab, salt, pepper, Tabasco and lemon juice. Bring to the boil again.
Remove the pan from the heat and spread the toast fingers with the crab mixture.
Preheat the grill to high.
In a small bowl, blend the cream cheese and remaining butter together with a fork to a smooth paste. Add the paprika. Dot
a teaspoonful of the cheese paste over the crab mixture.
Place the canapes under the grill and cook for 1 minute. Transfer the canapes to a warmed serving dish and garnish with the chopped capers.