Crab and Cheese Cups

Title:
Crab and Cheese Cups

Yield:
36 Servings

Categories:
Appetizers,
Hot,
Seafood




Ingredients:




-----------------------------CHEESE
TOAST CUPS-----------------------------


          Sliced bread


          Butter or margarine


          Parmesan cheese





----------------------------------FILLING----------------------------------


     3 tb Butter


     3 tb Flour


     1 c  Milk; heated


   1/2 c  White wine


     1 ts Dry mustard


     1 ts Dried chervil


     1 ts Worcestershire sauce


     1 c  Grated Cheddar cheese


     6 oz Crab meat; drained


     3    Green onions; snipped


   1/2 c  Chopped celery


     2 tb Snipped fresh parsley; (up


          -to 3) OR 1 tbsp dried


          -parsley





 For the toast cups: Preheat the oven to 425 F. Cut out 36 rounds from the


 bread slices. Butter both sides of the rounds and press each into a muffin


 cup. Sprinkle about 1 tbsp of Parmesan into each cup, then bake until


 golden brown, about 5 or 6 minutes.


 


 For the filling: Preheat the oven to 350 F. Make a cream sauce as follows.


 Melt the butter, stir in the flour, cook a minute, then stir in the hot


 milk. Cook stirring, until the sauce is thickened. Add the white wine,


 mustard, chervil, Worcestershire, and finally - and gently - the Cheddar.


 Stir until the cheese has melted, but do not allow to boil. Combine the


 crabmeat, onion, celery and parsley and stir into the sauce. (At this point


 you can refridgerate the filling.) Spoon a tbsp or so of the mixture into


 each prepared toast cup, set out on an ungreased cookie sheet, and bake for


 10 to 15 minutes. Makes 36 cups.


 


 You can freeze the filled cups and store them in a container with a sheet


 of foil between the layers for about 2 to 3 months. To serve, preheat the


 oven to 350 F, put the frozen cups on a baking sheet, and heat for 15 to 20


 minutes.


 


 Source: The Betty Jane Wylie Cheese Cookbook, 1984. p.10


 


 Recipe by: Betty Jane Wylie


 


 Posted to MC-Recipe Digest by Mardi Desjardins 


 on Feb 8, 1998