CRABMEAT MORNAY

1 stick unsalted butter

1 small bunch green onions, finely minced

1/2C fresh parsley, finely chopped

2T flour

1pt cream

8oz Emmenthaller Swiss cheese, grated

1T dry sherry

1lb lump crabmeat (meat from crab legs will do), coarsely chopped

¼ - ½ tsp. Cayenne pepper, to taste

salt to taste

Method:

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

§ I added 3 cloves of garlic finely minced and sweated it with the onions and parsley.

§ I increased the sherry to about 3T as I enjoy the contrast of the wine with the smoothness of the cream and cheese.

§ The cayenne was increased to about ½ - ¾ tsp. (to taste)

§ This is wonderful when served in a small pastry shell as an appetizer and sprinkled liberally with fresh pan toasted breadcrumbs and fresh chopped parsley.

Steve Lovelace

Jackson, TN

11/09/99