Crabmeat Mornay

Ingredients

• 1 lb lump crabmeat
• 1 stick unsalted butter
• 1 small bunch green onions, minced
• ½ C fresh parsley, chopped
• 2 tbs flour
• 1 pt cream
• 8 oz Swiss Emmental cheese, grated
• 1 tbs dry sherry
• ½ tsp cayenne pepper
• Salt to taste

Directions

1. Melt the butter in a sauté pan and saute the onions and parsley until the onions are translucent.
2. Blend the flour and cream, and add to the pan. Add cheese, and stir until melted.
3. Add the remaining ingredients, stir, then fold in crabmeat. Serve immediately or hold in chafing dish.

Chef's Notes

• This dish makes an excellent appetizer when served in small ramekins, or may be served as a dip with crackers or Melba toast.