Crabmeat Mornay
INGREDIENTS
- Cooking Time: 10
- Preparation Time: 5
- 1 stick unsalted butter
- 1 small bunch green onions, minced
- 1/2 cup fresh parsley, finely chopped
- 2 tablespoons flour
- 1 pint cream
- 4 ounces Swiss Emmenthaler cheese, grated
- 4 ounces Fontina cheese, grated
- 1 tablespoon dry sherry
- 1 pound lump crabmeat
- 1/4 - 1/2 teaspoon cayenne pepper, to taste
- Salt to taste
DIRECTIONS
- Melt the butter in a saute pan and saute the onions and parsley until the onions are translucent.
- Blend the flour and cream, and add to the pan. Add cheese, and stir until melted.
- Add the remaining ingredients, stir, then fold in crabmeat.
- Serve immediately or hold in chafing dish.