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Crab Mornay

Source of Recipe

From "Ham Biscuits and Hostess Gowns" by Julia Reed


List of Ingredients

â—¦ 8 tablespoons (1 stick) butter, softened
â—¦ 1 bunch scallions, chopped, with some green tops included
â—¦ 2 tablespoons all-purpose flour
â—¦ 2 cups heavy cream
â—¦ 8 ounces (about 2 cups) grated Gruyère or Swiss cheese
â—¦ 1 tablespoon dry sherry
â—¦ ¼ teaspoon cayenne pepper
â—¦ ¼ teaspoon salt
â—¦ 1 pound jumbo lump crabmeat
â—¦ ½ cup chopped flat-leaf parsley
â—¦ Toast points or tart shells (Siljans is a good, crispy brand)


Recipe

Melt the butter in a heavy saucepan over medium-high heat. Add the scallions and sauté for about 3 minutes until soft.

Whisk in the flour. Add the cream and whisk until smooth. Stir in the grated cheese and blend until smooth. Add the sherry, cayenne, and ¼ teaspoon salt (or more to taste), and gently fold in the crabmeat and chopped parsley.

Serve in a chafing dish accompanied by toast points, or fill small tart shells and pass them on trays.

Makes 10 to 12 servings