Crabmeat Mornay

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posted Dec 5, 2011, 8:05 PM by Unknown user [ updated Apr 7, 2018, 2:57 PM by briana davis ]

Jimmy L. Babin

Creative Cajun Cooking

A Tasty dip that will sure attract a

crowd

Servings: 30

Preparation Time: 15 minutes

Yield: 2 quarts

1 stick Butter

1 bunch Green Onions, chopped

seperate tops and bottoms

1/2 cup Parsley, chopped fine

2 tablespoons flour, all-purpose

8 ounces Cream Cheese

1 pint Cream, breakfast

1/2 pound Swiss Cheese, grated

1 tablespoon Sherry, wine

3 tablespoons MAGIC SWAMP

DUST, to taste

1/4 tablespoon Creative Cajun

Cooking Seafood Boil, to taste

2 pounds Crabmeat, lump

This may be served in a chafing dish

with melba toast or in a patty shell.

Melt butter in heavy pot, add in MAGIC SWAMP, Dust, Seafood Boil, and saute' onion bottoms.
Blend in Cream Cheese and Swiss Cheese until melted.
Mix Cream and Flour together until blended well.
Pour in Sherry and bring back to a boil.
Pour Flour and Cream into pot and stir until thickens
Sprinkle in Parsley and onion tops, and gently fold in crabmeat so as not to break it up.
Cook until temperature reaches 150 degrees and let stand 15 minutes before serving with your favorite cracker or bread.
Keep warm in chaffing dish, if it last that long!

Service for 30 people - depending

on portion size.

UTENSILS NEEDED: 1

aluminum pot for cooking.

Per Serving (excluding unknown

items): 127 Calories; 12g Fat (82.8%

calories from fat); 3g Protein; 2g

Carbohydrate; trace Dietary Fiber;

37mg Cholesterol; 11875mg

Sodium. Exchanges: 0

Grain(Starch); 1/2 Lean Meat; 0

Vegetable; 2 Fat; 0 Other

Carbohydrates.

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