Donna's StoryThis is the real deal - the same recipe that you get in the best New Orleans seafood restaurants and includes a couple of secret ingredients that you don't normally find in other recipes. Beware! This is a decadent mixture of Gulf crab meat and cheese blended in a sweet cream sauce with a kiss of heat. Crab Mornay is traditionally served as a side dish in individual ramekins but makes a big impression as an appetizer served with Garlic & Parmesan Panetini, Melba Toasts, or buttery crackers. C'est ci bon!
green onions, thinly sliced
all purpose flour
half & half
drops liquid crab boil
parsley, chopped fine
swiss cheese, shredded
granulated garlic or powder
salt, & white pepper
crab meat, special claw, claw or lump, drained and picked through and shells removed - please do not use immitation
2Add 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.
3Add 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.
4When 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.
6*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.
About this Recipe
Main Ingredient: Seafood
Regional Style: American