Crab-meat Mornay Recipe

Name: Crab-meat Mornay
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons (1 stick) butter, softened; 1 bunch scallions, chopped, with some green included; 2 tablespoons flour; 2 cups heavy cream; 8 ounces (2 cups) grated Gruyere or Swiss cheese; 1 tablespoon dry sherry; 1/4 teaspoon cayenne pepper; 1/4 teaspoon salt, or more to taste; 1 pound jumbo lump crab meat; 1/2 cup chopped fresh parsley; Toast points or tart shells (Siljans is a good, crispy brand)

Servings: persons

8 tablespoons (1 stick) butter, softened
1 bunch scallions, chopped, with some green included
2 tablespoons flour
2 cups heavy cream
8 ounces (2 cups) grated Gruyere or Swiss cheese
1 tablespoon dry sherry
1/4 teaspoon cayenne pepper
1/4 teaspoon salt, or more to taste
1 pound jumbo lump crab meat
1/2 cup chopped fresh parsley
Toast points or tart shells (Siljans is a good, crispy brand)

1
Melt the butter in a heavy saucepan over medium-high heat..Add the scallions and saute about 3 minutes,until soft.
2
Whisk in the flour.
3
Add the cream and whisk until smooth.
4
Stir in the cheese and blend until smooth.
5
Add the sherry and cayenne and 1/4 teaspoon salt (or to taste) and gently fold in the crab meat and parsley.
6
Serve in a chafing dish accompanied by toast points,or fill small tart shells and pass them on trays.

877

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 tablespoons (1 stick) butter, softened, 1 bunch scallions, chopped, with some green included, 2 tablespoons flour, 2 cups heavy cream, and more.

Yes, Crab-meat Mornay falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab-meat Mornay

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