Avocado Crab Mornay

Avocado Crab Mornay

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  • Prep Time


  • Total Time


  • Servings



  • ¼

    C butter

  • ¼

    C flour

  • 1

    C light cream

  • ½

    C chicken broth

  • ½

    C sherry

  • ¼

    CC grated Parmesan cheese

  • 2

    T shredded Swiss or Gruyere cheese

  • Dash of nutmeg

  • Dash of cayenne pepper

  • Dash of salt

  • 6

    scallions, minced

  • ¼

    C butter

  • 3

    avocadoes, peeled, pitted and diced

  • lb crab meat

  • Freshly grated parm


In a saucepan, melt 1/4 C butter and stir in flour with a whisk. Add the cream and chicken broth and stir until smooth. Blend in sherry, 1/4 C parm, swiss, nutmeg, cayenne and salt. Remove from heat. At this point, the sauce may be refridgerated, then reheated in a double boiler. In a large skillet, gently saute the scallions in 1/4 C butter until barely limp. Add avocadoe and crab meat and stir to heat through. Add the sauce and heat, gently stirring, but do not boil. Mound the crab meat mixture in scallop shells or indivudual ramekins. Sprinkle with cheese. Bake 5 minutes at 500 degrees. Serve immediately with a green salad and rolls.


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