|Cooking Method:||Stove Top|
|1/2 c||butter, unsalted|
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|1 bunch||green onions, thinly sliced|
|2 tsp||all purpose flour|
|1 pt||half & half|
|2-3||drops liquid crab boil|
|1/3 c||parsley, chopped fine|
|1/2 lb||swiss cheese, shredded|
Have you considered Holland House
|1 tsp||granulated garlic or powder|
|salt, pepper & cayenne to taste|
|1 lb||special claw crab meat, picked through and shells removed|
Pinched by Terrykb11, and 103 more.
New Orleans, LA (pop. 343,829)
Member Since Feb 2012
Beware! This Crab Mornay is a decadent mixture of special claw crab meat and cheese blended in a sweet cream sauce. This dish can be served as an appetizer with Garlic & Parmesan Panetini or as a side dish in individual ramekins.
On medium heat melt butter in large skillet then add green onions and sauté until tender.
Add flour and stir well to remove lumps. Reduce heat to medium-low and simmer for about 3-4 minutes. You don't want to brown the flour but cook out the raw flour taste.
Add the half & half, liquid crab boil and cheese and let it melt down into the mixture, stirring often. You only want this to come to a simmer; DO NOT LET IT BOIL or the cheese may separate and get grainy.
When heated through add the parsley, sherry and granulated garlic, stir well and fold in crab meat. Heat through and be careful not to break up crab meat. Add salt & cayenne pepper to taste.
Serve in a chafing dish or small crock pot with garlic parmesan panetini toast or melba toast.
*Note: I use the special lump crab meat, which comes from the claw. It doesn't break down as easily as the white lump but still has an amazing crab flavor and texture. You can also use 1 pound of lump crab meat but it will break down very easily. Pick through for shells and cartilage and make sure to drain ALL of the liquid from the crab meat.
If serving in individual ramekins, you can top crab mixture with additional Swiss cheese if desired and place under broiler for about 2 minutes before serving. Goes great with steak.