Crabmeat Mornay

Name: Crabmeat Mornay
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick butter; 1 small bunch green onions, chopped; 1/2 c. finely chopped parsley; 2 Tbsp. flour; 3/4 pt. half and half; 3/4 lb. grated Swiss cheese; red pepper to taste; Tabasco sauce to taste; salt to taste; 1 lb. fresh lump crabmeat; 1 Tbsp. dry sherry

Eats Now Editorial Team · 613 kcal · Seafood

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Crabmeat Mornay – a delicious recipe with butter, green onions, parsley, flour, Swiss cheese, red pepper. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 stick butter
1 small bunch green onions, chopped
1/2 c. finely chopped parsley
2 Tbsp. flour
3/4 pt. half and half
3/4 lb. grated Swiss cheese
red pepper to taste
Tabasco sauce to taste
salt to taste
1 lb. fresh lump crabmeat
1 Tbsp. dry sherry

1
In a heavy saucepan, melt the butter and saute the onions and parsley. Blend in flour, cream and cheese until the cheese melts. Add the seasonings, except sherry, and gently fold in crabmeat. It is important to continually stir to keep from scorching.
2
Just before serving, blend in dry sherry. This is great served as an hors d'oeuvre in a chafing dish with Melba rounds or in patty shells.

613

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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Frequently Asked Questions

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

You need 11 ingredients. The key ingredients include: 1 stick butter, 1 small bunch green onions, chopped, 1/2 c. finely chopped parsley, 2 Tbsp. flour, and more.

Yes, Crabmeat 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.

Quick Info

Servings
4 servings
Calories
613 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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