Lump Crab Mornay

• 1/2 cup butter, softened
• 1 bunch green onions, chopped
• 2 tablespoons all-purpose flour
• 2 cups heavy cream
• 1 cup freshly grated Gruyere or Swiss cheese
• 2 tablespoons dry sherry
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground red pepper
• 1 pound fresh jumbo lump crabmeat
• 1/2 cup chopped fresh flat-leaf parsley
• Store-bought or homemade toast points

1. Melt butter in a heavy saucepan over medium-high heat; add onions, and saute 3 minutes or until tender. Whisk in flour, and cook, whisking constantly, 2 minutes. Add cream, and cook, whisking constantly, until smooth and sauce begins to bubble. Remove from heat, and stir in cheese until smooth. Stir in sherry, salt, and pepper. Gently fold in crabmeat and parsley. Keep warm in a chafing dish or slow cooker set on WARM or LOW. Serve with toast points.

butter, green onions, flour, heavy cream, freshly grated gruyuere, sherry, kosher salt, ground red pepper, lump crabmeat, parsley, points

Taken from www.myrecipes.com/recipe/lump-crab-mornay (may not work)