Crab Mornay

  • 1 small bunch green onion, finely chopped
  • 1/3 cup Italian or curly leaf parsley, finely chopped (I prefer the curly leaf)
  • ½ cup unsalted butter, melted
  • 2 tablespoons flour
  • 1-pint half-and-half cream (warmed)
  • ½ pound Gruyere or Swiss cheese, grated
  • 1-tablespoon dry sherry (such as Holland House or any at Trader Joe’s)
  • Cayenne pepper to taste
  • Salt to taste
  • A generous Pinch of Nutmeg (Whole nutmeg, freshly grated is best)
  • 1-pound white crab meat
  • Toasted baguette slices

Slice and toast the baguette. You can do this the day before and store them in an airtight container to save time. Be sure to let the slices cool completely before storing or they will soften.

In a heavy pot, sauté the green onion and parsley in the butter until they turn a deep green (about 2 minutes).

Gradually add the flour, stirring constantly until the sauce starts to bubble a little, but don’t let it brown — about 2 minutes.
Add the warm half & half and stir until the sauce begins to thicken. Bring to a boil. Add salt. Lower the heat.

Add the cheese, stirring until it has completely melted. Add the sherry, cayenne and grated nutmeg.

Once all ingredients are incorporated, gently fold in the crabmeat.

Serve the dish hot in a chafing dish with the toasted baguette slices or in individual ramekins.

If making ahead, cool then cover with waxed paper to prevent a skin from forming.

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Tip

If you don’t own a chafing dish, use a fondue pot (minus the skewers) to serve this dip.

Crab Mornay

  • 1 small bunch green onion, finely chopped
  • 1/3 cup Italian or curly leaf parsley, finely chopped (I prefer the curly leaf)
  • ½ cup unsalted butter, melted
  • 2 tablespoons flour
  • 1-pint half-and-half cream (warmed)
  • ½ pound Gruyere or Swiss cheese, grated
  • 1-tablespoon dry sherry (such as Holland House or any at Trader Joe’s)
  • Cayenne pepper to taste
  • Salt to taste
  • A generous Pinch of Nutmeg (Whole nutmeg, freshly grated is best)
  • 1-pound white crab meat
  • Toasted baguette slices
Print Recipe and Shopping List

Slice and toast the baguette. You can do this the day before and store them in an airtight container to save time. Be sure to let the slices cool completely before storing or they will soften.

In a heavy pot, sauté the green onion and parsley in the butter until they turn a deep green (about 2 minutes).

Gradually add the flour, stirring constantly until the sauce starts to bubble a little, but don’t let it brown — about 2 minutes.
Add the warm half & half and stir until the sauce begins to thicken. Bring to a boil. Add salt. Lower the heat.

Add the cheese, stirring until it has completely melted. Add the sherry, cayenne and grated nutmeg.

Once all ingredients are incorporated, gently fold in the crabmeat.

Serve the dish hot in a chafing dish with the toasted baguette slices or in individual ramekins.

If making ahead, cool then cover with waxed paper to prevent a skin from forming.

Tip

If you don’t own a chafing dish, use a fondue pot (minus the skewers) to serve this dip.

Shopping List

Produce

1 bunch green onion
1 bunch Italian or curly leaf parsley

Dairy Case

1 stick of unsalted butter
1 pint of half and half
½ pound Gruyere or Swiss Cheese (I like to grate my own, but it’s not essential for this recipe)

Baking Isle

Small bag of flour such as King Arthur

Spice Isle

Cayenne pepper
Kosher Salt
Whole Nutmeg

Liquor Isle

1 small bottle of dry sherry

Butcher

1 pound white crab meat

Bakery

1 large Baguette