Hot Crab Appetizers

1 (6-oz) can crabmeat, drained

1 tsp. salt

dash white pepper

1 tbsp. marjoram

2 tbsp butter

2 tbsp flour

1 egg yolk

1 c. light cream

6 slices white bread

Combine first 4 ingredients; set aside.

In a saucepan, melt butter; remove from heat and stir in flour. Beat egg yolk into cream. Stir cream into the butter/ flour mixture and heat until thickened, stirring constantly. Mix will be VERY thick.

Pour sauce on crab meat mixture and toss.

Using a small round cookie cutter, cut 4 rounds from each slice of bread. Toast on 1 side only.

Mound crab mix on untoasted side. Place in broiler until lightly browned.

Serve HOT!

Yield 24 appetizers