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Avocado Crab Mornay
From Houston Junior League Cookbook
3 avocados
6 green onions, minced
1½ pounds crabmeat
1⁄3 cup butter
¾ cup sherry
2 cup Mornay Sauce (see below)
3 ounces grated Parmesan
Mornay Sauce:
¼ cup butter
¼ cup flour
1 cup chicken stock
1 cup cream
Dash salt
Dash cayenne
Dash nutmeg
2 Tablespoons shredded Swiss cheese
¼ cup grated Parmesan cheese
Halve avocados; remove seeds, scoop out flesh and dice. Lightly sauté diced avocado, green onions, and crabmeat in butter. Add sherry; stir well. Add Mornay Sauce. Pile mixture in seafood shells. Sprinkle with parmesan cheese. Heat in 500 degree oven for only 5 minutes. Serves eight to 10.
Mornay Sauce:
Melt butter; stir in flour. Cook 2-3 minutes. Stir in chicken stock and cream. Cook, stirring constantly, until smooth. Add salt, cayenne, nutmeg, and cheeses; stir and heat until well blended. Makes 2 cups.
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