Canapés Lorenzo

Ingredients

• 6 slices Bread slices (Use a good quality white bread)
• 2 tablespoons Butter, softened
• 1 teaspoon Egg white
• 4 ounces Crab meat, cooked (Fresh or canned, drained well)
• 1 pinch Salt
• 1 pinch Cayenne pepper
• 0.25 teaspoon Lemon juice
• 1 tablespoon All-purpose flour
• 0.5 cup Milk
• 1 tablespoon Butter (for sauce)
• 2 tablespoons Grated cheese (Parmesan or Gruyere)
• 0.25 bunch Fresh parsley (For garnish)

Instructions

1. 1Toast the bread slices until lightly golden. You can cut them into horseshoe shapes if desired, using a cookie cutter or knife.
2. 2In a small bowl, cream together the softened butter and egg white until light and fluffy.
3. 3In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the milk until smooth. Continue to cook, stirring constantly, until the sauce thickens, about 3-5 minutes. Remove from heat.
4. 4Finely chop the crab meat. In a bowl, combine the crab meat with salt, cayenne pepper, and lemon juice. Moisten with the Thick White Sauce and mix well.
5. 5Spread the toasted bread slices with the crab mixture, rounding it slightly. Cover the crab mixture with the creamed butter. Sprinkle with grated cheese.
6. 6Preheat oven broiler. Place the assembled canapés on a baking sheet and broil until the cheese is melted and lightly browned, about 2-3 minutes. Watch carefully to prevent burning.
7. 7Serve the canapés warm on a napkin, arranging them with the ends towards the center of the dish. Garnish with fresh parsley.