2 tb Butter

      1    White onion, small, or

           -shallot
      1 tb Flour

    1/2 c  Broth, water, or white wine

    3/4 c  Cooked (or 6-1/2 oz can)

           -crabmeat, drained
           And flaked
           CHEESE TOPPING:
      2 tb Butter

      2 tb Flour

      4 oz Parmesan cheese (1 cup),

           -grated
      4 oz Swiss or Gruyere cheese,

           -grated
      1    Loaf white bread

           Butter for sauteing
  FORCEMEAT:
  Melt butter, add onion, and cook over moderate heat until onion is soft.
  Add flour, stir to blend, cook 1 minute; stir in broth, cooking until
  smooth. Add crabmeat, simmer 8 to 10 minutes. Remove from fire; cool.
  Cheese Topping: Melt butter, add flour to make a roux, and cook two or
  three minutes. Add cheses, blend well. Remove from fire, cool, then form
  into small firm, round balls.
  Cut bread into canape-sized pieces; saute in butter. Spread each with the
  crab mixture; then place a cheese ball over the crab. Just before serving,
  place in hot oven for 5 minutes until cheese is melted and bubbly.
  Makes about 50.
  From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966.
  Shared by: June Hoffman, 7/93