Crabmeat Patties

  • 1 tbs Butter
  • 2 tbs Flour
  • 1 cup Cooked Crabmeat
  • 1/2 tsp Salt
  • 2 tbs Grated Parmesan Cheese
  • Dash Black Pepper
  • Dash Cayenne Pepper
  • 3/4 cup Light Cream
  • 1 Beaten Egg Yolk
  • 48 Miniature Pastry Shells

In a saucepan, melt butter over low heat. Add flour and stir until smooth. Add cheese and cream. Cook, stirring constantly, until thickened. Remove from heat. Stir in crabmeat, salt, peppers, and egg yolk. Spoon into pastry shells and broil 3 inches from source of heat for 3 minutes or until hot.

Yield: 48 Pastry Shells


Special authorization has been granted to Al Simon's Cajun Microwaves to post these recipes from the CD, "MEPoL's Cajun Country Recipe Collection." Copyright (c)2007 by MEPoL, The Manufacturing Extetension Partnership of Louisiana, All Rights Reserved.