Hot Crabmeat Canapes(Makes 24 Hors D'Oeuvres)

• 1/2 lb. fresh, frozen or canned crabmeat, drained and picked clean of shell and cartilage
• 1 Tbsp. dry sherry
• 1 tsp. salt
• 1/8 tsp. white pepper
• 1 Tbsp. chopped fresh dill
• 1 Tbsp. butter
• 1 Tbsp. flour
• 1 egg yolk
• 1 c. light cream
• 6 slices homestyle white bread

1. In a large mixing bowl, combine the crabmeat, sherry, salt, pepper and dill and set aside.
2. Melt the tablespoon of butter without browning it in a small heavy saucepan.
3. Remove from the heat and stir in the flour.
4. In a small bowl, beat the egg yolk with the cream and briskly stir this mixture into the butter-flour roux with a wire whisk.
5. Return the pan to the heat and cook slowly, whisking constantly, for a minute or two until the mixture thickens; do not let it boil.
6. Pour the sauce over the crabmeat mixture in the bowl and stir together with a spoon until the ingredients are well combined.
7. Taste for seasoning.

crabmeat, sherry, salt, white pepper, dill, butter, flour, egg yolk, light cream, bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1028585 (may not work)