This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Crab Mornay
- add review
- #50049
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1/2 cup butter
1 small bunch green onions, chopped
1/2 cup finely chopped parsley
2 tablespoons flour
1 pint half and half
1/2 pound Swiss cheese, shredded
1 tablespoon sherry
salt, to taste
red pepper, to taste
1 pound crab meat
assorted crackers
directions
Saute onions and parsley in butter over low heat; cook just until soft, not brown.
Blend in flour, half and half and cheese, cooking gently until the cheese has melted. Add sherry, salt and red pepper. Gently fold in crab meat.
Serve warm from a chafing dish with crackers.
added by
twbart72
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 31, 2014
Recipe didn't specify what kind of crab to use - fresh, canned, etc - so I just used fresh but it would have been cheaper with canned and I think you could easily get away with it since so rich and cheesy. It's good, but almost too rich maybe.
December 21, 2010
Inherited the recipe from family and have been making since around 1969. Easy, quick and a real crowd pleaser. A family heirloom. Grew up in Florida where Blue Crab was always available to a fishing family or in the markets.