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Crab Meat Mornay

May 23, 2012
By Capt. DICK MAY - Catch 'em & Cook 'em , Pine Island Eagle

This can be served as a dip at a party or as an appetizer or in individual ramekins as a main course.


1 Lb. white crab meat

1 stick butter

1 small bunch of green onions chopped

1/2 C. finely chopped parsley

2 Tbs. flour

1 pint coffee cream

1/3 Lb. grated Swiss cheese

2 Tbs. sherry wine

Red pepper to taste

Salt to taste

How To:

1. Melt butter in a heavy pot and saut onions and parsley.

2. Blend in flour, cream and cheese until cheese is melted.

3. Add other ingredients and gently fold in crab meat.

This may be served in chafing dish with melba toast, crackers or toast points.

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or "Capt. Dick's Seafood & Southern Country Cooking" (new cookbook) can be ordered for $14.95 plus $3 postage by calling the number above or by mailing a check (made out to Dick May) to 7989 Judge Bean Road, Bokeelia, FL 33922.



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