Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   butter
   1                    white onion -- small, or shallot
   1      tablespoon    flour
     1/2  cup           broth -- water, or white
                        -- wine
     3/4  cup           cooked -- (or 6-1/2 oz can)
                        -- crabmeat, drained
                        and flaked
                        ***CHEESE TOPPING***
   2      tablespoons   butter
   2      tablespoons   flour
   4      ounces        parmesan cheese -- (1 cup), grated
   4      ounces        swiss or gruyere cheese -- grated
   1      loaf          white bread
                        butter for sauteing

Preparation:

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.