Crab And Cheese Cups

Directions

1. For the toast c.: Preheat the oven to 425 F. Cut out 36 rounds from the bread slices. Butter both sides of the rounds and press each into a muffin c.. Sprinkle about 1 tbsp of Parmesan into each c., then bake till golden, about 5 or possibly 6 min.
2. For the filling: Preheat the oven to 350 F. Make a cream sauce as follows.
3. Heat the butter, stir in the flour, cook a minute, then stir in the warm lowfat milk. Cook stirring, till the sauce is thickened. Add in the white wine, mustard, chervil, Worcestershire, and finally - and gently - the Cheddar.
4. Stir till the cheese has melted, but don't allow to boil. Combine the crabmeat, onion, celery and parsley and stir into the sauce. (At this point you can refridgerate the filling.) Spoon a tbsp or possibly so of the mix into each prepared toast c., set out on an ungreased cookie sheet, and bake for 10 to 15 min.
5. Makes 36 c..
6. You can freeze the filled c. and store them in a container with a sheet of foil between the layers for about 2 to 3 months. To serve, preheat the oven to 350 F, put the frzn c. on a baking sheet, and heat for 15 to 20 min.