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Crab mornay
Posted on 12/22/23 at 4:42 pm
Posted on 12/22/23 at 4:42 pm
My mom’s side of the family used to have a big silver chafing dish of crab mornay on Christmas Day. It was my favorite. I remember it being served with Melba toast. Looking at my grandmas recipe and it calls for breakfast cream. Anyone familiar with this or know of a readily available substitute?
3
Posted on 12/22/23 at 4:43 pm to Geaux2Hell
Heavy whipping cream will work just fine
Posted on 12/22/23 at 5:24 pm to Tigerpaw123
I would love a recipe for this. I remember eating it when I was a kid too
Posted on 12/22/23 at 6:41 pm to Julz5198
The first River Road cookbook has a great recipe for it. I am not at home or I would post it for you. Just make sure you use sliced Swiss cheese without the holes! It needs to melt and be creamy.
Posted on 12/22/23 at 8:13 pm to Geaux2Hell
Looks like it's just a mornay sauce (bechamel with gruyere cheese), crab meat and a few seasonings. Should be relatively straightforward to make. This recipe is a little richer using cream instead of milk, but it sounds like what you're looking for.
Southern Living Crab Mornay
Southern Living Crab Mornay
Posted on 12/22/23 at 11:19 pm to Geaux2Hell
I've cooked this quite a bit this year and it really needs to be back in everyone's rotation as a top tier dip for the holidays. Most of the recipes online are pretty close. LINK
A few tips:
1. Use a good quality strong Swiss cheese or Gruyère and do not substitute other cheeses. Alpine swiss is really good. Boars Head and Sargento are decent options. Kraft is waxy and bleh.
2. Keep extra green onions on hand, I always end up using more than the recipe calls for.
3. Use heavy cream instead of half & half.
4. Gently fold the crab meat in and leave it the heck alone lest you end up with a stringy mess.
5. Most importantly: do not skip out on the sherry and use real sherry not cooking sherry.
A few tips:
1. Use a good quality strong Swiss cheese or Gruyère and do not substitute other cheeses. Alpine swiss is really good. Boars Head and Sargento are decent options. Kraft is waxy and bleh.
2. Keep extra green onions on hand, I always end up using more than the recipe calls for.
3. Use heavy cream instead of half & half.
4. Gently fold the crab meat in and leave it the heck alone lest you end up with a stringy mess.
5. Most importantly: do not skip out on the sherry and use real sherry not cooking sherry.
Posted on 12/23/23 at 12:49 am to sleepytime
River roads recipes is great
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