Food and Recipes Appetizers Lump Crab Mornay Be the first to rate & review! 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. By Julia Reed Julia Reed A native of Greenville, Mississippi, Julia Reed was a well-known journalist, writer, commentator, and humorist. She was a contributing editor for Southern Living, Elle Décor, Garden and Gun and wrote for Vogue, Newsweek, The New York Times, The Wall Street Journal, and other publications. Julia was the daughter of Judy and Clarke Reed. Her mother was a native of Nashville; her father, a businessman and leader of the Mississippi Republican Party. Julia Reed covered a variety of topics that involved food, women's fashion, entertaining, Southern culture, etiquette, home design, and more. She was a born storyteller and a brilliant writer, and she used her talents to produce half a dozen books and hundreds of articles, including many for Southern Living. (1960-2020) Southern Living's editorial guidelines Published on October 25, 2018 Print Rate It Share Share Tweet Pin Email Photo: Iain Bagwell Active Time: 20 mins Total Time: 20 mins Yield: 10 to 12 servings Ingredients 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 Directions 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. Rate it Print