Lump Crab Mornay

This creamy dip is sure to be a hit at your next party. Julia adapted this creamy dip from a recipe in Bayou Cuisine by St. Stephen's Episcopal Church in Indianola, Mississippi.

Lump Crab Mornay
Photo: Iain Bagwell
Active Time:
20 mins
Total Time:
20 mins
10 to 12 servings


  • 1/2 cup butter, softened

  • 1 bunch green onions, chopped

  • 2 tablespoons all-purpose flour

  • 2 cups heavy cream

  • 1 cup freshly grated Gruyère 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 sauté 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.

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