Crab on Melon Appetizer

Name: Crab on Melon Appetizer
Yield: 6 servings
Ingredients: 2 tbsp (30 mL) butter; 2 tbsp (30 mL) all-purpose flour; 1 cup (250 mL) Milk; 2 tbsp (30 mL) fresh chives chopped; 2 tbsp (30 mL) fresh parsley chopped; 1/4 tsp (1 mL) cayenne pepper; 1/4 tsp (1 mL) celery salt; 1/4 tsp (1 mL) garlic powder; 1 cup (250 mL) Canadian mozzarella cheese shredded; 6 oz (180 g) canned crabmeat drained and flaked; 1 melon or cantaloupe peeled and sliced

Our dietitians' favourite

This recipe is taken from the 1982 Milk Calendar. A mouth-watering combination of hot on cold. Use melon or avocado or apple. Perfect for an appetizer, lunch or company.

Prep: 10 min
Cooking: 20 min

Yields 6 servings

Ingredients

2 tbsp (30 mL) butter
2 tbsp (30 mL) all-purpose flour
1 cup (250 mL) Milk
2 tbsp (30 mL) fresh chives chopped
2 tbsp (30 mL) fresh parsley chopped
1/4 tsp (1 mL) cayenne pepper
1/4 tsp (1 mL) celery salt
1/4 tsp (1 mL) garlic powder
1 cup (250 mL) Canadian mozzarella cheese shredded
6 oz (180 g) canned crabmeat drained and flaked
1 melon or cantaloupe peeled and sliced

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Preparation

In a medium saucepan, melt butter; add flour and stir to make a smooth paste. Gradually add milk, stirring constantly; cook until thick and bubbly, about 5 min.

Add chives, parsley and seasonings; mix thoroughly. Add cheese, stirring just until melted. Remove from heat and add crabmeat.

Spoon over thin slices of melon.