Crabmeat Mornay

Ingredients

• 1 lb lump crabmeat
• 1 stick unsalted butter
• 1 small bunch green onions, minced
• ½ C fresh parsley, chopped
• 2 tbs flour
• 1 pt cream
• 8 oz Swiss Emmental cheese, grated
• 1 tbs dry sherry
• ½ tsp cayenne pepper
• Salt to taste

Directions

1. Sauté Base: Melt butter in a sauté pan. Add onions and parsley and sauté until onions are translucent.
2. Make Sauce: Blend flour with cream and add to the pan. Stir in cheese and cook until melted and smooth.
3. Finish: Add remaining ingredients, stir to combine, then gently fold in crabmeat.
4. Serve: Serve immediately or hold warm in a chafing dish.

Chef's Notes

• This dish makes an excellent appetizer when served in small ramekins, or may be served as a dip with crackers or Melba toast.

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