March 13, 2013


Oh, that River Road in Louisiana takes me back to fond memories!

Now that you have your seafood recipes selected in order to use all of that fresh crab meat, be certain to place this one at the top of the "must try" list!

This recipes comes from one of my old River Roads cookbooks. I serve this for special occasions weather it be a special dinner to impress family and friends, dinner on the patio, or a holiday affair. Crab Mornay can be served in a chafing dish with melba toast or in patty shells!. This recipe is simply outstanding!!

1 stick Butter
1 Small bunch Green Onions, Chopped
1/2 C. Finely Chopped Parsley
2 Tablespoons Flour
1 Pint Half and  Half
1/2 Pound Grated Swiss Cheese
1 Tablespoon Sherry Wine
Red Pepper to Taste
Salt to Taste
1 lb. White Crab Meat


Melt butter in heavy pot and sauté onions and parsley. Blend in flour, cream, and cheese, until cheese is melted. Add other ingredients and gently fold in crab meat. This may be served in a chafing dish with Melba toast or toast points, or in patty shells. I have used canned crab in this recipe, in case you cannot find fresh crabmeat!

1 comment:

  1. I have cooked this River Road recipe for eons..it is the best thing you ever put in your mouff Cher !


I so love receiving your thoughts and comments. I also hope you found something that made you smile.