24 toast rounds
1/4 c. chopped onion
2 tbsp. butter
1 tsp. parsley
2 1/2 tbsp. flour
1 c. heavy cream
1/4 roll (6 oz.) jalapeno pepper cheese
1 tsp. garlic salt
1 c. dry white wine
1 c. crabmeat
Cayenne pepper
24 oysters
Soft butter
Parsley
Lemon wedges

To make toast rounds, cut day-old bread with round cutter. Butter tops and bake at 300 degrees for 45 minutes. Make sauce by sauteing onions in butter until soft. Add parsley and flour, mixing well, then add cream. When warm, add cheese, garlic and salt. Cook until bubbly. Thin sauce with a little white wine but keep thick not watery. Fold in crabmeat and adjust seasonings. Combine drained oysters and white wine in saucepan and poach until oyster edges curl. On baking sheet arrange prepared buttered toast rounds. Place oyster on top. Put sauce over oyster. Broil away from heat until bubbly.