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Crabmeat Mornay

posted Dec 5, 2011, 8:05 PM by Unknown user   [ updated Dec 6, 2011, 11:55 AM ]
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.

Copyright: Cookbook #1

  • 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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