Recipes

Combine first 4 ingredients; set aside. In a saucepan, melt butter; remove from heat and stir in flour. Beat egg yolk into cream. Stir cream into the butter/ flour mixture and heat until thickened, stirring constantly. Mix will be VERY thick. Pour sauce on crab meat mixture and toss. Using a small round cookie cutter, cut 4 rounds from each slice of bread. Toast on 1 side only. Mound crab mix on untoasted side. Place in broiler until lightly browned. Serve HOT!1 (6-oz) can crabmeat, drained 1 tsp. salt dash white pepper 1 tbsp. marjoram 2 tbsp butter 2 tbsp flour 1 egg yolk 1 c. light cream 6 slices white bread

Yield 24 appetizers