Categories: Appetizers, Fish/sea, Cheese/eggs 
      Yield: 50 servings 
  
      2 tb Butter                              2 tb Butter 
      1    White onion, small, or              2 tb Flour 
           -shallot                            4 oz Parmesan cheese (1 cup), 
      1 tb Flour                                    -grated 
    1/2 c  Broth, water, or white wine         4 oz Swiss or Gruyere cheese, 
    3/4 c  Cooked (or 6-1/2 oz can)                 -grated 
           -crabmeat, drained                  1    Loaf white bread 
           And flaked                               Butter for sauteing 
           CHEESE TOPPING:                 
  
  FORCEMEAT: 
   
  Melt butter, add onion, and cook over moderate heat until onion is soft. 
  Add flour, stir to blend, cook 1 minute; stir in broth, cooking until 
  smooth. Add crabmeat, simmer 8 to 10 minutes. Remove from fire; cool. 
   
  Cheese Topping: Melt butter, add flour to make a roux, and cook two or 
  three minutes. Add cheses, blend well. Remove from fire, cool, then form 
  into small firm, round balls. 
   
  Cut bread into canape-sized pieces; saute in butter. Spread each with the 
  crab mixture; then place a cheese ball over the crab. Just before serving, 
  place in hot oven for 5 minutes until cheese is melted and bubbly. 
   
  Makes about 50. 
   
  From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966. 
   
  Shared by: June Hoffman, 7/93