Hot Crabmeat Canapes(Makes 24 Hors D'Oeuvres)

1. 1

   In a large mixing bowl, combine the crabmeat, sherry, salt, pepper and dill and set aside.

2. 2

   Melt the tablespoon of butter without browning it in a small heavy saucepan.

3. 3

   Remove from the heat and stir in the flour.

4. 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. 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. 6

   Pour the sauce over the crabmeat mixture in the bowl and stir together with a spoon until the ingredients are well combined.

7. 7

   Taste for seasoning.

* Per serving · 4 servings · Values may vary.

No additional tips available.