"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Crabmeat Mornay Recipe

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This recipe for Crabmeat Mornay, by , is from Ireland to Louisiana by Way of the World, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Rogers
Added: Monday, June 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 stick butter
1 bunch green onions chopped
1/2 c. finely chopped parsley
1 Tbsp. flour
1 pt. breakfast cream
1/2 lb. grated Swiss cheese
1 Tbsp. cooking sherry
red pepper to taste
salt to taste
1 lb. white crab meat

Directions:
Directions:
Melt butter in a heavy pot and saute' onions and parsley. Blend in flour, cream and cheese until cheese is melted. Add other ingredients and gently fold in crabmeat. Serve in a chafing dish with crackers or melba toast. This mixture can also be used in patty shells.

 

 

 

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