Delectable Crabmeat Mornay

Serves: 5
Total Calories: 350
Yield: 4 - 5 cups


6 green onions, chopped
1 stick butter (no sub)
2 tablespoons flour
1/2 bunch parsley, finely chopped
1 (6-ounce) carton half and half
1/2 pound sliced Swiss cheese
1 tablespoon sherry wine
1/2 teaspoon cajun seasoning
1 pound lump crabmeat


Sauté onions in butter. Stir in flour, parsley, half-and- half, and cheese; stir till cheese is melted. Add sherry and seasoning; fold in crabmeat. Heat till thickened, do not boil. Serve in chafing dish over low heat with Melba rounds.

Fun Fact: How crabmeat is classified: Colossal lump — lumps as large as 2 ounces. Jumbo lump — lumps usually about 1 ounce. Petite lump — lumps about 3/4 ounce. Super lump — nice size lumps, but broken. Lump — used to be called backfin. Special — shredded backfin. Claw — least expensive, but great in soup.

Nutritional Facts:

Serves: 5
Total Calories: 350
Calories from Fat: 290

This Delectable Crabmeat Mornay recipe is from the Fast & Fabulous Party Foods and Appetizers Cookbook. Download this Cookbook today.

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