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CRABMEAT MORNAY

  • 1 stick unsalted butter
  • 1 small bunch green onions, minced
  • 1/2 cup fresh parsley
  • 2 tablespoons flour
  • 1 pint cream
  • 4 ounces Swiss Emmenthaler cheese, grated
  • 4 ounces Fontina cheese, grated
  • 1 tablespoon dry sherry
  • 1 pound lump crabmeat
  • 1/4 - 1/2 teaspoon cayenne pepper, to taste
  • Salt to taste
1. Melt the butter in a saute pan and saute the onions and parsley
until the onions are translucent.

2. Blend the flour and cream, and add to the pan.

3. Add cheeses and stir until melted.

4. Add the remaining ingredients, stir, then fold in crabmeat.

5. Serve immediately or hold in chafing dish.

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.