Hot Crabmeat Canapes(Makes 24 Hors D'Oeuvres) - cooking recipe

Ingredients

1/2 lb. fresh, frozen or canned crabmeat, drained and picked clean of shell and cartilage
1 Tbsp. dry sherry
1 tsp. salt
1/8 tsp. white pepper
1 Tbsp. chopped fresh dill
1 Tbsp. butter
1 Tbsp. flour
1 egg yolk
1 c. light cream
6 slices homestyle white bread

Preparation

In a large mixing bowl, combine the crabmeat, sherry, salt, pepper and dill and set aside.
Melt the tablespoon of butter without browning it in a small heavy saucepan.
Remove from the heat and stir in the flour.
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.
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.
Pour the sauce over the crabmeat mixture in the bowl and stir together with a spoon until the ingredients are well combined.
Taste for seasoning.