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Add a photoRaciónes: 12
Ingredientes
- Sliced bread Butter or possibly margarine Parmesan cheese
- 3 Tbsp. Butter
- 3 Tbsp. Flour
- 1 c. Lowfat milk, heated
- 1/2 c. White wine
- 1 tsp Dry mustard
- 1 tsp Dry chervil
- 1 tsp Worcestershire sauce
- 1 c. Grated Cheddar cheese
- 6 ounce Crab meat, liquid removed
- 3 x Green onions, snipped
- 1/2 c. Minced celery
- 2 Tbsp. Snipped fresh parsley, (up to 3) Or possibly 1 tbsp dry parsley
Direcciones
- For the toast c.: 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 c.. Sprinkle about 1 tbsp of Parmesan into each c., then bake till golden, about 5 or possibly 6 min.
- For the filling: Preheat the oven to 350 F. Make a cream sauce as follows.
- Heat the butter, stir in the flour, cook a minute, then stir in the warm lowfat milk. Cook stirring, till the sauce is thickened. Add in the white wine, mustard, chervil, Worcestershire, and finally - and gently - the Cheddar.
- Stir till the cheese has melted, but don't 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 possibly so of the mix into each prepared toast c., set out on an ungreased cookie sheet, and bake for 10 to 15 min.
- Makes 36 c..
- You can freeze the filled c. 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 frzn c. on a baking sheet, and heat for 15 to 20 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 12 servings | |
| Calories 116 | |
| Calories from Fat 62 | 53% |
| Total Fat 7.03g | 9% |
| Saturated Fat 4.33g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 170mg | 7% |
| Potassium 141mg | 4% |
| Total Carbs 4.46g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.53g | 1% |
| Protein 6.94g | 11% |
