Recipe Categories
Appetizers
Back to appetizers

       Crab Mornay

This rich and elegant crabmeat dish makes an excellent appetizer when served in small puff pastry shells or ramekins, or may be served as a dip with crackers or Melba toast.

• 1 stick unsalted butter
  1 small bunch green onions, minced
  1/2 cup fresh parsley, finely chopped
  2 tablespoons flour
  1 pint cream
  8 ounces Swiss  cheese, grated
  1 tablespoon dry sherry
  1 pound lump crabmeat
  1/4 - 1/2 teaspoon cayenne pepper, to taste
  Salt to taste

Melt the butter in a saute pan and saute the onions and parsley until the onions are translucent. Blend the flour and cream, and add to the pan. Add cheese, and stir until melted. Add the remaining ingredients, stir, then fold in crabmeat. Serve immediately or hold in chafing dish.

 Seafood Sauces

Smallest of the Scandinavian countries (half the size of Maine), Denmark occupies the Jutland peninsula, a lowland area. The country also consists of several islands in the Baltic Sea; the two largest are Sjælland, the site of Copenhagen, and Fyn.