Crab-meat Mornay

Ingredients

• 8 tablespoons (1 stick) butter, softened
• 1 bunch scallions, chopped, with some green included
• 2 tablespoons flour
• 2 cups heavy cream
• 8 ounces (2 cups) grated Gruyère or Swiss cheese
• 1 tablespoon dry sherry
• ¼ teaspoon cayenne pepper
• ¼ teaspoon salt, or more to taste
• 1 pound jumbo lump crab meat
• ½ cup chopped fresh parsley
• Toast points or tart shells (Siljans is a good, crispy brand)

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    391 calories; 34 grams fat; 21 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 16 grams protein; 158 milligrams cholesterol; 499 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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10 to 12 servings

Preparation

1. Melt the butter in a heavy saucepan over medium-high heat..Add the scallions and sauté about 3 minutes,until soft.
2. Whisk in the flour. Add the cream and whisk until smooth. Stir in the cheese and blend until smooth. Add the sherry and cayenne and 1/4 teaspoon salt (or to taste) and gently fold in the crab meat and parsley.
3. Serve in a chafing dish accompanied by toast points,or fill small tart shells and pass them on trays.

15 minutes