Crab Meat Canapé

Ingredients

• 1 cup béchamel sauce louisiannaise
• 1 small bunch green onions
• 2 tbsp butter
• 1 tbsp butter
• 1 lb jumbo
• 2 egg yolks
• 2 tbsp fine breadcrumbs
• 2 tsp parmesan cheese
• 4 slices toast
• 1 tsp flat-leaf parsley
• 1 lemon, cut into wedges

Steps

1. Pick over the crabmeat carefully with your fingers to assure the absence of crab shell.
2. This is necessary.
3. Sauté the green onions in butter over medium heat until soft.
4. Do not allow the onions to brown.
5. Add the white lumpfish crab meat.
6. Fold in the béchamel sauce.
7. When the mixture begins to simmer, remove from heat.
8. Fold in the beaten egg yolks.
9. Refrigerate the mixture for 10 minutes in order to form canapés.
10. Or, let stay in the refrigerator overnight until ready to use.
11. Preheat oven to 350 °F (190 °C).
12. Combine the breadcrumbs and Parmesan cheese in a mixing bowl.
13. Trim the ends of the toast.
14. Place the trimmed toast on a baking sheet.
15. Spoon the refrigerated crabmeat mixture onto the toast using an ice-cream scoop.
16. Sprinkle the canapés with the breadcrumbs and Parmesan cheese mixture.
17. Dot each canapé with soft butter.
18. Bake the canapés for 20 minutes.
19. Garnish each serving with flat-leaf parsley and a wedge of lemon.