Crab Meat Canapé
This baked crab canapé comes from the Creole tradition of New Orleans and is well known to regulars at Galatoire's on Bourbon Street. Lump crab meat from the body is folded into a béchamel enriched with egg yolks and green onion, then scooped onto trimmed toast and baked under a Parmesan crust. The base can be made a day ahead, so it suits a luncheon entrée or a small appetizer.
Instructions
Pick through the crab meat carefully with your fingers and remove every piece of shell. Do not skip this, since a single fragment spoils the dish.
Soften the chopped green onions in 2 tbsp butter over medium heat. Keep the heat moderate so the onions turn soft without browning.
Add the crab meat to the pan, then gently fold in the béchamel sauce. Once the mixture begins to simmer, take it off the heat and fold in the beaten egg yolks. Season with salt and white pepper to taste.
Chill the mixture in the refrigerator for 10 minutes, until firm enough to shape into canapés. It can also be left in the refrigerator overnight until you are ready to use it.
Preheat the oven to 350 °F (190 °C). In a mixing bowl, stir together the breadcrumbs and Parmesan.
Trim the ends off the toast and set the slices on a baking sheet. Scoop the chilled crab mixture onto each slice with an ice-cream scoop.
Sprinkle the breadcrumb and Parmesan mixture over the canapés and dot each with the soft butter. Bake for 20 minutes.
Serve each portion garnished with chopped flat-leaf parsley and a lemon wedge.
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