1 Loaf bread
1/2 c Butter, melted
1 tb Butter
2 tb Flour
3/4 c Milk
1/2 c Swiss cheese, grated
1 Green onion, minced
1 Tin salad shrimp; rinse
1/2 Lemon, zest portion
2 ts Lemon juice
1 tb Parsley, minced
ds Worcestershire sauce ds Tabasco ds Salt ds Pepper ds Paprika Substitute 1 tin of crabmeat for salad shrimp if desired. You may obtain the lemon juice and required zest from the same fresh lemon. 1. To make the croustades: cut 2-inch rounds from bread slices. Brush both
sides of circles lightly with melted butter; press circles into tiny muffin cups. Make at 450F for 5 minutes 2. Melt butter in medium microwave-safe casserole on High for 1 to1 1/2
minutes. Stir in flour, then slowly whisk in milk. Microwave on Medium for 2 to 3 minutes, whisking each minute, until hot and thick. Add cheese;
stir until cheese melts. Stir in remaining ingredients except paprika. 3. Spoon a small amount of mixture into each croustade. Sprinkle lightly
with paprika. (Can be wrapped well and frozen at this point for up to 3 months) 4. Bake freshly made croustades at 400F for 5 to 8 minutes, or until brown
and bubbly. Bake frozen croustades at 400F for 15 minutes. Quantity will vary from 3 to 4 dozen depending upon pan sizes and desired size.