Crabmeat Mornay
from River Road Recipes IMy aunt used to bring this to our Christmas Eve dinner every year and I was always tempted just to pull up a chair to the chafing dish and have my way with it. Sooooo good…
8 tablespoons butter
1 small bunch green onions, chopped
1/2 cup finely chopped parsley
2 tablespoons flour
1 pint heavy cream
1/2 pound grated swiss cheese
1 tablespoon sherry
cayenne pepper to taste
salt to taste
1 pound lump crab meat
Melt butter in heavy pot and sauté onions and parsley. Blend in flour and cook for 30 seconds; do not brown. Add cream and cheese, stirring until cheese has melted. Add remaining ingredients and gently fold in crab meat.
To view the original post, click here.
