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Crabmeat Mornay 11

Source of Recipe

cousin


List of Ingredients

1 stick butter
2 Tablespoon flour
6 green onions, chopped
1 Tablespoon minced onion
1 Tablespoon minced parsley
1 pint half & half
1/2 lb. lump crabmeat


Recipe

Salt and pepper and cayenne to taste. Place butter in a saucepan and heat.
saute green onions and parsley in the butter until wilted.
add flour, stir and when the flour and butter mixture is blended well, whisk in the warm cream whisking until sauce is smooth.
add cheese, wine, and season to taste, fold in the crabmeat gently so as to not break up the lumps.
simmer over low to moderated heat for 2 minutes.
serve hot, immediately on a clean crab shell. scallop shell or suitable heated seving dish.
garnish with parsley and lemon wedges.