Serves: 5
Total Calories: 350
Yield: 4 - 5 cups
Sauté onions in butter. Stir in flour, parsley, half-and- half, and cheese; stir till cheese is melted. Add sherry and seasoning; fold in crabmeat. Heat till thickened, do not boil. Serve in chafing dish over low heat with Melba rounds.
Fun Fact: How crabmeat is classified: Colossal lump — lumps as large as 2 ounces. Jumbo lump — lumps usually about 1 ounce. Petite lump — lumps about 3/4 ounce. Super lump — nice size lumps, but broken. Lump — used to be called backfin. Special — shredded backfin. Claw — least expensive, but great in soup.
This Delectable Crabmeat Mornay recipe is from the Fast & Fabulous Party Foods and Appetizers Cookbook. Download this Cookbook today.
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