Crab Meat Mornay

Name: Crab Meat Mornay
Yield: Four to six servings.
Ingredients: ½ teaspoon salt or more to taste; ¼ teaspoon freshly ground black pepper; ⅛ teaspoon cayenne pepper; ½ teaspoon Worcestershire sauce; 1 pound fresh or canned crabmeat; 1 pound fresh or canned crabmeat; 4 tablespoons grated Parmesan cheese; 4 tablespoons (½ stick) butter; 1 cup milk; 2 tablespoons flour; ½ cup grated Swiss, Gruyere, or sharp Cheddar cheese; ½ cup grated Swiss, Gruyere, or sharp Cheddar cheese; ¼ cup heavy cream; ½ cup grated Swiss, Gruyere, or sharp Cheddar cheese

Preparation info

Four to six
servings.

Difficulty
Easy

Appears in

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

About

Ingredients

4 tablespoons (½ stick) butter
2 tablespoons flour</

Fish course
Pescatarian

Method

Place the broiler rack about five inches from the source of heat. Heat the broiler.
Melt half the butter in a small saucepan and stir in the flour, using a wire whisk. Add the milk, stirring rapidly with the whisk. When the sauce is thickened and smooth, remove the saucepan from the heat and stir in the Swiss cheese. When the cheese melts, add the cre