"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Crabmeat Mornay Recipe

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This recipe for Crabmeat Mornay, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, January 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/4 lb. butter
1 sm. bunch shallots
1/2 cup finely chopped parsley
2 T. flour
1 pt. heavy cream
1/2 lb. grated swiss cheese
1/4 tsp. red pepper
5 T. sherry wine
1 tsp. accent
1/4 tsp. salt
3 T. sugar
Tobasco to taste
1 small can mushrooms
1 pound fresh crabmeat

Directions:
Directions:
Melt butter in iron skillet; saute shallots and parsley. Stir in flour
(which has been well blended with cream); heat until smooth.
Add cheese; cook at very low simmer until cheese is melted. Add
remaining ingredients except for crab and simmer gently for 5
minutes. Then add crab. Add cornstarch to thicken if needed.

 

 

 

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