Seafood Dishes.
Crabmeat Mornay 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 Emmenthaler cheese, grated 1 tablepspoon dry sherry; 1 pound lump crabmeat 1/4 - 1/2 teaspoon cayenne pepper, to taste Salt to taste Melt the butter in saute pan and saute onions and parsley until the onions are translucent. Blend flour and cream, add to pan. Add cheese, stir until melted. Add remaining ingredients,stir,then fold in crabmeat. Serve immediately or hold in chafing dish.
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