Crab Canapes from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
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...
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Ingredients
- 6 Slices of Toast
- 8 Hard-Shelled Crabs
- 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
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