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Crab Mornay

1 bunch green onions, chopped
cup butter
2 Tablespoons butter
1 pint half and half
8 oz. (2 cups) shredded Swiss cheese
2 Tablespoons dry white wine
salt, pepper, cayenne pepper to taste
1 pound lump crab meat
Parmesan cheese

In medium saucepan, saute green onions in butter until tender. Stir in flour, Gradually add cream, stirring until sauce is smooth. Be careful not to scorch. Add Swiss cheese, wine and seasonings, stir until cheese is melted. Gently stir in crab meat. Heat thoroughly, sprinkle with Parmesan and served over cooked pasta or rice. Serves 4