Crab-meat Mornay

• 8 tablespoons (1 stick) butter, softened
• 1 bunch scallions, chopped, with some green included
• 2 tablespoons flour
• 2 cups heavy cream
• 8 ounces (2 cups) grated Gruyere or Swiss cheese
• 1 tablespoon dry sherry
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt, or more to taste
• 1 pound jumbo lump crab meat
• 1/2 cup chopped fresh parsley
• Toast points or tart shells (Siljans is a good, crispy brand)

1. Melt the butter in a heavy saucepan over medium-high heat..Add the scallions and saute about 3 minutes,until soft.
2. Whisk in the flour.
3. Add the cream and whisk until smooth.
4. Stir in the cheese and blend until smooth.
5. Add the sherry and cayenne and 1/4 teaspoon salt (or to taste) and gently fold in the crab meat and parsley.
6. Serve in a chafing dish accompanied by toast points,or fill small tart shells and pass them on trays.

butter, scallions, flour, heavy cream, gruyere, sherry, cayenne pepper, salt, crab meat, parsley, points

Taken from cooking.nytimes.com/recipes/8666 (may not work)