Crab-Broccoli Mornay

• 1 to 2 bunches broccoli or 4 boxes frozen broccoli spears
• 1 to 1 1/2 lb. crabmeat or artificial crabmeat
• 1/4 c. butter or margarine
• 5 Tbsp. flour
• 1 c. milk
• 1 c. heavy cream
• 2 Tbsp. cooking sherry
• 1/4 c. grated Parmesan cheese
• 1/4 c. bread crumbs
• 1 c. grated sharp Cheddar cheese
• salt and pepper to taste

1. Cook broccoli until just tender; drain.
2. Heat in saucepan butter and flour.
3. In a separate pan, boil milk and heavy cream. Add this all at once to the other pan.
4. Stir until thickened over low heat.
5. Stir in Cheddar cheese until melted.
6. Season with salt and pepper.
7. Add sherry.
8. Remove from heat.
9. Cut broccoli in small chunks.
10. Alternate layers of broccoli and crabmeat in baking dish. Pour sauce over all.
11. Top with Parmesan cheese and bread crumbs. Bake at 350u0b0 for 30 to 45 minutes or just until cheese sauce bubbles and bread crumbs brown slightly.

broccoli, crabmeat, butter, flour, milk, heavy cream, cooking sherry, parmesan cheese, bread crumbs, cheddar cheese, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=510027 (may not work)