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Lump Crab Mornay

Photo: Iain Bagwell; Styling: Buffy Hargett Miller

 

Hands-on time 20 mins
Total time 20 mins
Yield Makes 10 to 12 servings
Julia adapted this creamy dip from a recipe in Bayou Cuisine by St. Stephen's Episcopal Church in Indianola, Mississippi.

Ingredients

  • 1/2 cup butter, softened
  • 1 bunch green onions, chopped
  • 2 tablespoons all-purpose flour
  • 2 cups heavy cream
  • 1 cup freshly grated Gruyère or Swiss cheese
  • 2 tablespoons dry sherry
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground red pepper
  • 1 pound fresh jumbo lump crabmeat
  • 1/2 cup chopped fresh flat-leaf parsley
  • Store-bought or homemade toast points

How to Make It

  1. Melt butter in a heavy saucepan over medium-high heat; add onions, and sauté 3 minutes or until tender. Whisk in flour, and cook, whisking constantly, 2 minutes. Add cream, and cook, whisking constantly, until smooth and sauce begins to bubble. Remove from heat, and stir in cheese until smooth. Stir in sherry, salt, and pepper. Gently fold in crabmeat and parsley. Keep warm in a chafing dish or slow cooker set on WARM or LOW. Serve with toast points.