Hot Seafood Mornay

By á-24734

Ingredients

• 4 Tbs. Butter
• 2 Tbs. Olive Oil
• 1/2 Cup Green Onions, chopped
• 1/2 Cup Onions, chopped
• 1/2 Cup Green Pepper, chopped
• 1/2 Cup Celery, chopped
• 1 (14 oz.) Jar Can Mushrooms, stems & pieces
• 2 tsp. Minced Garlic
• 3 (8 oz.) Pkg. Cream Cheese, softened
• 1/4 Cup Mayonnaise
• 3 Tbs. Dijon Mustard
• 2 Tbs. Dried Parsley
• 1/2 Cup Dry Sherry
• 1/2 Cup Parmesan Cheese, grated
• 1/2 Cup Mozzarella Cheese, grated
• 1 1/2 lbs. Shrimp, boiled, deveined and coarsely chopped
• 1 1/2 lbs. Lump Crabmeat

Preparation

Step 1

Melt butter in saucepan; add olive oil and saute next 6 ingredients until tender. Blend in cream cheese, mayonnaise, and mustard until smooth. Add parsley, sherry, Parmesan and Mozzarella cheese and mix well. Gradually blend in seafood. If mixture is too thin, add a little flour to thicen. Transfer mixture to chafing dish casserole and sprinkle top with additional Parmesan cheese, dried parsley,, and paprika. Bake at 350 degrees for 30 minutes until bubbly and golden brown on top. Serve with Melba rounds, toast points or crackers. Serves 25 or more.