These New Orleans Crab Canapes are a sophisticated twist on classic party bites. Featuring a delicate crab and shallot cream sauce spread over butter-toasted white bread, each bite is crowned with a flavorful Parmesan and Gruyere cheese ball. The result is a harmonious blend of savory seafood, rich melted cheese, and crisp toast. Perfect for cocktail parties, holiday gatherings, or as an elegant starter for a seafood dinner. They bring a touch of Southern charm to any table.
New Orleans Crab Canape
Description
These New Orleans Crab Canapes are a sophisticated twist on classic party bites. Featuring a delicate crab and shallot cream sauce spread over butter-toasted white bread, each bite is crowned with a flavorful Parmesan and Gruyere cheese ball. The result is a harmonious blend of savory seafood, rich melted cheese, and crisp toast. Perfect for cocktail parties, holiday gatherings, or as an elegant starter for a seafood dinner. They bring a touch of Southern charm to any table.Ingredients
Directions
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Melt 2 tablespoons of butter in a saucepan over moderate heat.
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Add the finely chopped onion or shallot and cook until soft and translucent.
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Sprinkle in 1 tablespoon of flour, stirring to blend well, and cook for 1 minute.
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Gradually stir in the broth, water, or white wine, cooking until the sauce is smooth and slightly thickened.
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Fold in the flaked crabmeat and simmer gently for 8 to 10 minutes to allow flavors to meld.
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Remove the crab mixture from heat and let it cool completely.
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For the cheese topping, melt 2 tablespoons of butter in a small saucepan.
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Add 2 tablespoons of flour to make a roux, cooking for 2 to 3 minutes until lightly golden.
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Remove from heat and stir in the grated Parmesan, Swiss, or Gruyere cheese until blended well.
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Allow the cheese mixture to cool until firm enough to handle, then form into small, firm, round balls.
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Cut the white bread into canape-sized pieces (approximately 1-inch squares or rounds).
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Saut the bread pieces in butter until golden brown and crisp on both sides.
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Spread a small amount of the cooled crab mixture onto each toasted bread piece.
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Place one cheese ball on top of the crab mixture on each canape.
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Just before serving, place the assembled canapes in a hot oven for 5 minutes until the cheese is melted and bubbly.
Nutrition Facts
Servings 50
- Amount Per Serving
- Calories 63.8kcal
- % Daily Value *
- Total Fat 6.1g10%
- Saturated Fat 3.8g19%
- Cholesterol 16.1mg6%
- Sodium 49.2mg3%
- Total Carbohydrate 2.3g1%
- Dietary Fiber 0.4g2%
- Sugars 1.1g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use high-quality lump or backfin crabmeat for the best texture and flavor.
The cheese balls can be made a day ahead and stored in the refrigerator. Bring to room temperature before forming if they become too hard.
Ensure the crab mixture is completely cooled before assembling to prevent the bread from becoming soggy.
For a lighter version, you can use dry white wine instead of broth for the crab sauce.
Serve immediately after baking to maintain the crispness of the toast.
