Crab Mornay

I’ve used this Crab Mornay recipe for years.  It’s one of those utterly delicious Gulf Coast favorites we’re all delighted to see at holiday parties, and thrilled to have any other time. I’m not sure where the recipe came from originally.  I’ve seen it on upscale restaurant menus since I was a kid.  

It’s usually an exceptionally luxurious warm dip that seems oh-so fancy.  But you sometimes see Crab Mornay served in individual ramekins, or even piled atop scallop shells and topped with breadcrumbs, as a main dish.  How dreamy is that?

I generally serve Crab Mornay as a dip, and it’s always very well-received.  I typically serve it with Ritz crackers, but I’ve spooned it in tiny filo cups, too.  I’ve also piled warm Crab Mornay on top of thin baguette slices and run under the broiler.  They’re a little harder to eat standing up, but Crab Mornay crostini are beautiful and delicious nevertheless.

This recipe isn’t at all difficult, and it comes together quickly.  Have all of your ingredients ready to use before you start.  From melting the butter to folding in the crab, it’s going to take you less than 10 minutes.   That’s such a big payoff for a teeny-tiny effort.  (If you have non-cooking types at your party, you’re certainly under no obligation to tell them how easy Crab Mornay really is!  Let them think you you bent over backwards to get it on the table just for them.)

If Crab Mornay is to be part of a larger hors d’oeuvre buffet, it’s best in a small chafing dish to keep it warm.  If it’s going to be gobbled up right away–a real threat with Crab Mornay–a warmed ceramic dish is fine.

Any leftovers can be kept in the fridge and used immediately.  They’re usually found in an omelet the next morning at my house, and sometimes at midnight breakfast, depending on the occasion.  You can also freeze Crab Mornay if you wrap it really well.  It should last a month or so frozen.   Reheat it gently.

Such a treat!

Print Recipe

Crab Mornay

Ingredients

• 1 stick butter
• 2-3 scallions, finely sliced
• 3 T. flour
• 1 12 oz. can evaporated milk
• 1 T. sherry
• 1 T. parsley flakes
• 1 t. garlic powder
• 2-4 drops Zatarain's liquid crab boil
• 1 dash cayenne pepper
• salt and pepper to taste
• 2 cups hand-shredded Swiss cheese
• 1 lb. crab meat

Instructions

• Melt the butter over medium heat and add the scallions. Stir until scallions are wilted. Add the flour and whisk constantly for a minute or so. Slowly add the evaporated milk--about 1/4 of the can at a time--whisking to fully incorporate each addition.
• Turn the heat to low. Add sherry, parsley, garlic powder, crab boil, cayenne pepper, and two pinches of salt and one pinch of pepper. Stir to combine, and continue to cook, stirring, until the sauce is thickened. This won't take more that a few minutes.
• When the sauce is thick enough to coat a spoon, remove from the heat. Fold in the Swiss cheese and stir gently as it the cheese melts. Fold in the crab meat. Taste and correct seasoning.
• Serve warm.