TO DIE FOR CRAB MORNAY

To Die For Crab Mornay image

Provided by Donna Graffagnino

Time 15h30m

Number Of Ingredients 12

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1/2 c butter, unsalted
1 bunch green onions, thinly sliced
2 tsp all purpose flour
1 pt half & half
2-3 drops liquid crab boil
1/3 c parsley, chopped fine
1/2 lb swiss cheese, shredded
1 Tbsp sherry
1 tsp granulated garlic or powder
salt, & white pepper
1/2 tsp cayenne pepper
1 lb crab meat, special claw, claw or lump, drained and picked through and shells removed - please do not use immitation

Steps:

1. On medium heat melt butter in large skillet then add green onions and sauté until tender.
2. Add flour and stir well to remove lumps. Reduce heat to medium-low and simmer for about 3-4 minutes. You don't want to brown the flour but cook out the raw flour taste.
3. Add the half & half, liquid crab boil and cheese and let it melt down into the mixture, stirring often. You only want this to come to a simmer; DO NOT LET IT BOIL or the cheese may separate and get grainy.
4. When heated through add the parsley, sherry and granulated garlic, stir well and fold in crab meat. Heat through and be careful not to break up crab meat. Add salt & cayenne pepper to taste.
5. Serve in a chafing dish or small crock pot with garlic parmesan panetini toast or melba toast.
6. *Note: I use the special lump crab meat, which comes from the claw. It doesn't break down as easily as the white lump but still has an amazing crab flavor and texture. You can also use 1 pound of lump crab meat but it will break down very easily. Pick through for shells and cartilage and make sure to drain ALL of the liquid from the crab meat.
7. If serving in individual ramekins, you can top crab mixture with additional Swiss cheese if desired and place under broiler for about 2 minutes before serving. Goes great with steak.