Monday, March 16, 2015

Avocado Crab Mornay with Sherry (1980)

  • 1 1/2 lbs crab meat
  • 3 avocados, peeled, pitted, diced
  • 6 scallions, minced
  • 1/2 cup butter
  • 1/4 cup flour
  • 1 cup light cream 
  • 1/2 cup sherry wine
  • 1/2 cup chicken broth
  • 1/4 cup grated Parmesan cheese
  • 2 tbspns shredded Gruyere or Swiss cheese
  • Dash of cayenne pepper
  • Dash of salt
  • Dash of nutmeg
  • Freshly grated Parmesan cheese
In a saucepan, melt 1/4 cup butter and stir in flour with a whisk. Add the cream and chicken broth, and stir until smooth.  Blend in sherry wine, 1/4 cup Parmesan cheese, Swiss or Gruyere cheese, nutmeg, cayenne pepper, and salt.  Remove from heat.  

In a large skillet, gently saute the scallions in 1/4 cup butter until barely limp.  Add avocados and crab meat, and stir to heat through.  Add the sauce and heat, gently stirring. Don't boil.

Mound the crab meat mixture in individual ramekins or scallop shells.  Sprinkle with Parmesan cheese.  Bake 5 minutes at 500 degrees.  Serve immediately with green salad and rolls.  Serves 8 to 10.

(Origin - A Private Collection of Truly Special Recipes" by the Junior League of Palo Alto, California, 1980.)

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