"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 The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, January 7, 2007


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

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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