CRAB CANAPES

Ingredients

• 1 can (approx. 170 g / 6 oz) canned crab meat (Drain any excess liquid before using. Pick through for any shell fragments.)
• 1 tablespoon sherry (A dry sherry works best here.)
• 1 small small onion (Finely minced. A sharp knife or food processor makes this easy.)
• 1 tablespoon butter (Unsalted butter is recommended.)
• 1 cup (240 ml) milk (Whole milk gives the best creamy result. Mix with flour before adding to the pan — see step 3.)
• 1 tablespoon plain flour (Whisk thoroughly into the milk until no lumps remain before adding to the pan.)
• 8 rounds rounds of toast (Cut slices of bread into rounds using a cookie cutter or a glass rim, then toast until firm and golden. They need to be sturdy enough to hold the topping.)
• 4 tablespoons (approx.) grated Parmesan cheese (Freshly grated Parmesan melts and browns better than pre-grated. Use as much as needed to lightly cover each round.)

Instructions

1. 1Open the can of crab meat and drain off any excess liquid. Pick through the meat to remove any shell fragments. Place the crab meat into a small saucepan over low-medium heat. Add 1 tablespoon of sherry and stir gently to combine. Let the mixture simmer, stirring occasionally, until all of the liquid has evaporated and the pan looks nearly dry. This should take around 3–5 minutes. Remove the crab from the pan and set aside.
2. 2In a medium saucepan over medium heat, melt 1 tablespoon of butter. Once the butter is foaming, add the finely minced onion. Cook, stirring frequently, for about 5–7 minutes until the onion turns a light golden brown. Watch carefully — the onion can go from golden to burnt quickly. Reduce the heat slightly if needed.
3. 3In a small bowl or jug, whisk together 1 cup (240 ml) of milk and 1 tablespoon of plain flour until completely smooth with no lumps. Pour this mixture into the saucepan with the browned onion. Stir continuously over medium heat until the sauce comes to a full boil and thickens slightly, about 3–4 minutes. Stirring constantly prevents lumps from forming.
4. 4Add the reserved sherry-simmered crab meat to the sauce and stir gently to combine. Reduce the heat to low and let the mixture simmer for 10 minutes, stirring occasionally. The sauce should thicken further and the flavours will meld together. Keep the heat low — you want a gentle bubble, not a vigorous boil.
5. 5Remove the saucepan from the heat. Allow the crab mixture to cool until it is warm rather than piping hot — this makes it easier to spread neatly onto the toast rounds without them becoming soggy. This will take approximately 10–15 minutes. While the mixture cools, preheat your oven to 220°C (425°F / Gas Mark 7).
6. 6Place the toast rounds in a single layer on a baking tray. Using a spoon or small spatula, spread the cooled crab mixture evenly over each toast round, covering the surface right to the edges. Be generous but do not overfill — a layer of about 5 mm (¼ inch) thick works well.
7. 7Sprinkle grated Parmesan cheese generously over the top of each crab-topped toast round. The cheese will melt and form a golden crust in the oven, so make sure every round is well covered.
8. 8Place the baking tray in the preheated hot oven (220°C / 425°F). Bake for approximately 5–8 minutes, watching closely, until the Parmesan topping is melted and golden brown. Ovens vary, so check from 5 minutes onwards to avoid burning. The edges of the toast should be crisp and the cheese should be bubbling and golden.
9. 9Remove the canapés from the oven using oven gloves. Transfer to a serving plate and serve immediately while hot. These are best enjoyed fresh from the oven when the toast is still crisp and the cheese topping is golden and bubbling.