Crab Mornay
Source of Recipe
From "Ham Biscuits and Hostess Gowns" by Julia Reed
List of Ingredients
◦ 8 tablespoons (1 stick) butter, softened
◦ 1 bunch scallions, chopped, with some green tops included
◦ 2 tablespoons all-purpose flour
◦ 2 cups heavy cream
◦ 8 ounces (about 2 cups) grated Gruy�re or Swiss cheese
◦ 1 tablespoon dry sherry
◦ � teaspoon cayenne pepper
◦ � teaspoon salt
◦ 1 pound jumbo lump crabmeat
◦ � cup chopped flat-leaf parsley
◦ 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 saut� 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 � 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
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