McKenzie’s Patty Shell Filling – Crabmeat Patties

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  • ½ TBS butter
  • 1 TBS chopped onion
  • 2 TBS flour
  • 1½ TSP Worcestershire sauce
  • ½ TSP salt
  • Dash of pepper
  • ¾ C milk
  • 1 egg yolk (slightly beaten)
  • ¼ C dry sherry
  • 6½ OZ crabmeat
  • ¼ C buttered bread crumbs

Oven: 375° F

  1. Melt butter, add onion and cook five minutes.
  2. Blend in flour, Worcestershire sauce, salt and pepper.
  3. Add milk gradually, stirring constantly and cook untiil thickened.
  4. Remove from heat and add egg yolk. Cook one more minutem stirring constantly.
  5. Gradually add sherry and crabmeat.
  6. Pour into patty shells, and bake for five to eight minutes.

Yields 4 C of filling for 36 cocktail patties.

NOTE: Hors D’Oeuvres

  • To Freeze:
    • Some Hors d’oeuvres may be made one to two weeks in advance. Freeze in containers using sheets of freezer paper to separate layers if necessary. Over-wrap on moisture vapor proof packages. Hors d’oeuvres containing mayonnaise, salad dressing, hard cooked egg mixtures and raw vegetables cannot be frozen. Hors d’oeuvres should not be kept longer than one month in freezer. Do not re-freeze hors d’oeuvres that have been frozen.
  • To Thaw Or Serve:
    • Follow specific instructions in recipe for cooking frozen hors d’oeuvres, or use low temperature in oven (140° F to 200° F) to thaw and keep hot for serving. Use low temperature to prevent drying and overcooking.

CAUTION: If patties start to melt, remove from oven immediately.

https://www.tigerdroppings.com/rant/food-and-drink/patty-shell-recipes-from-mckenzies/73631851