Crabmeat Mornay PDF Print E-mail
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This hot appetizer is now very popular throughout the U.S.  The only difficult step is picking through the processed crabmeat to insure that small pieces of shell are not present.  Note that your selection of crackers should be a plain flavor so as not to overcome the delicate taste of the creamy crabmeat and Swiss cheese.


  • 1 stick butter
  • 1 small bunch green onions, sliced
  • ½ cup finely chopped parsley
  • 2 TBS flour
  • 16 ounces Half & Half
  • ½ pound grated Swiss cheese
  • 1 TBS sherry
  • ¼ tsp cayenne pepper
  • ½ tsp salt
  • 1 pound lump crab meat, picked for shells
  • Directions:

    1. Melt butter in heavy skillet and sauté onions and parsley
    2. Whisk in flour until thoroughly combined
    3. Slowly add cream and cheese, until cheese is melted
    4. Add remaining ingredients and gently fold in crab meat
    5. Serve in chafing dish with Melba toast or in patty shells