Title: Crab Meat Mornay
Categories: Bake, Creole
Yield: 46 Servings

1 Bunch gr. onion,chopped
1/3 c Chopped parsly
1/2 c Butter,melted
2 Tab flour
1 pn 1/2 & 1/2
8 oz Swiss chesse,grated
1 Tab sherry
Red pepper to taste
Salt to taste
16 oz Crab meat

saute onion,parsly,in butter add the flour & cream stir to blend and remove
any lumps,add the sherry,red pepper,salt to taste. fold in the crab meat
put in indv. ramakins and bakle at 350 for 15 min.
12/27 01:18 Al A.Green14 on GEnie (Weird Al) Richmond VA
Posted to FOODWINE Digest by Gail Beynon on Sep 9, 1997