Crabmeat Mornay

• 1 1/2 sticks oleo
• 1 small bunch green onions, chopped (use tops too)
• 1/2 c. parsley, finely chopped
• 1/2 small bell pepper, fine
• 2 oz. diced pimento (optional)
• 1 lb. flaked white crabmeat
• 3/4 c. flour (scant)
• 1 can mushroom pieces (4 oz.)
• 1 rib celery, fine
• 1 tsp. salt
• 2 1/2 c. evaporated milk or cream
• 1 1/2 tsp. red pepper
• 1 Tbsp. dry sherry

1. Melt oleo in heavy pot and saute onions, bell pepper, celery and parsley.
2. I often substitute 1/2 carrot, finely chopped and sauteed for pimento.
3. Blend in flour, mushrooms, salt and pepper. Add evaporated milk or cream and simmer for 2 minutes.
4. Gently fold in crabmeat, picked over.
5. Add sherry just before serving. Yields 5 1/2 cups, 75 pattie shells or 1 1/2 to 2 boxes Melba rounds.

oleo, green onions, parsley, bell pepper, pimento, white crabmeat, flour, mushroom, celery, salt, milk, red pepper, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=189300 (may not work)