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 e-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.