Crabmeat Mornay.

I also just got the excellent little book, "Ham Biscuits, Hostess Gowns, & other Southern Specialties", which is a collection of essays about Southern life & food, accompanied with recipes. Bookcloseouts.com once again provided this jewel, for the crazy price of $3.99. After tasting this, my wife's eyes rolled back in her head and she expressed a possible need to change her underwear.


Crabmeat Mornay


1 stick butter
1 bunch green onions, chopped with some green tops included
2 TBSP all-purpose flour
2 cups heavy cream
6-8 ounces (about 2 cups) grated Swiss cheese
1 TBSP dry sherry or 1/4 cup dry white wine
1/4 tsp cayenne pepper
1/4 tsp salt
1 pound jumbo lumb crabmeat (I used the less expensive claw meat)
1/2 cup chopped flat-leaf parsley
Toast points and/or tart shells

Melt the butter in a heavy saucepan over medium heat. Add the onions and saute for about 3 minutes. Whisk in the flour. Add the cream and whisk until smooth. Stir in the grated cheese and blend until smooth. Add the wine, cayenne, and salt; then gently fold in the crabmeat and parsley. Serve in a chafing dish with toast points, or fill small tart shells.