Crab Canapes

Canapes de Crabes, ou Canapes Lorenzo

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Slices of Toast
  • 8 Hard-Shelled Crabs
  • An Ounce of Butter
  • A Small Onion
  • 2 Tablespoonfuls of Butter
  • 2 Tablespoonfuls of Flour
  • A Gill of Broth, or Water
  • 2 Ounces of Grated Parmesan Cheese
  • 2 Ounces of Grated Swiss Cheese


For this recipe first prepare the “Deviled Crabs” as follows:

Boil the Crabs. (See recipe Boiled Crabs.) Then pick out all the meat from the claws and bodies, and season nicely with salt and pepper. Put one ounce of butter into the saucepan, and add a finely minced onion; let this cook on a slow fire for two minutes, but by no means allow either butter or onion to brown. Add a tablespoonful of flour, and stir constantly for a minute and a half, and then add a gill of broth or water, if the broth is not convenient. Stir well and let this mixture cook for five minutes, stirring constantly. Now add the Crabmeat and let it cook for fifteen minutes longer, stirring occasionally with a wooden spoon. Turn the mixture into a dish and let it cool for about a quarter of an hour. Put a tablespoonful of butter into a saucepan, and add immediately a tablespoonful of flour and blend well; let this cook for three minutes, stirring all the time, and then add two ounces of grated Parmesan and two ounces of grated Swiss cheese. Stir all well together, blending thoroughly, and then turn into a vessel to cool. Cut six slices of bread the full length and width of the loaf, using preferably the “Pan Bread, ” or delicate French loaf. Let the thickness of each slice be about a quarter of an inch; neatly trim off the crust, and fry the bread in a saucepan with a tablespoonful of butter till they have reached a golden brown. Then let them cool, draining off all butter. Divide the Crab Forcemeat and the cheese separately into six equal parts; place a layer of the Crab Forcemeat one-quarter of an inch thick on each slice of Toast. Take the six portions of cheese and roll each into a ball-shaped form about two inches in diameter, and arrange them on each portion of Toast nicely and equally; place in a dish and brown in the oven for five minutes, and send the Canapes to the table hot in the same dish in which they were baked.