This fabulous and Easy Creamy Crab Mornay Dip is a flavorful appetizer and perfect for holiday parties or anytime you are entertaining and want to serve your family or guests something special!
Crab Mornay is pure creamy deliciousness with chunks of briny crabmeat and a hint of sherry and is wonderful served in a chafing dish with toasted baguette slices or toast points. You can’t get much more decadent than this, or find a holiday appetizer that will be any more popular or any easier to prepare. Crab Mornay is also a perfect make-ahead appetizer. Make the filling the day before, and then just heat it up when it’s time to serve.
Crab Mornay also makes an elegant entree when served in flaky puff pastry shells.
This scrumptious recipe was developed by the mother of a longtime friend of mine (Carolyn) and she prepared it often for her family. It was also featured in the Thymes Remembered Cookbook, published by The Junior League of Tallahassee. Carolyn also has a blog with many delicious recipes: A Southerner’s Notebook.
Easy Creamy Crab Mornay Dip ingredients include butter, scallions, parsley, flour, half and half, Swiss Cheese, sherry, ground red pepper, and fresh claw or lump crabmeat. If you are preparing the Crab Mornay as an entree, you will also need frozen puff pastry shells.
To begin, melt butter in a heavy medium-size saucepan and saute the scallions and parsley over medium heat for 1-2 minutes.
Add flour and cook for another 1-2 minutes. Then, add the half and half and cheese and stir until the cheese is melted.
Add sherry, and red pepper according to your taste, and gently fold in the crabmeat, taking care not to break up the lumps. (If making ahead, cover and refrigerate the crab mixture until you are ready to serve. Reheat over low heat and serve.)
To serve as an appetizer, place the hot crab mixture in a chafing dish, garnish with chopped parsley or minced scallion greens, and serve with toast points or toasted baguette slices.
To serve as an entree, fill baked puff pastry shells with the hot crab mixture and garnish with chopped parsley or minced scallion greens.
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