Crabmeat Mornay Tarts
Ingredients
- 1 pound lumb crabmeat
- 4 tablespoons butter
- 1 bunch green onions, chopped
- 4 tablespoons flour
- 1 1/2 cups half-n-half
- 1 cup grated Swiss cheese
- 2 tablespoons dry sherry
- 1 tablespoon chopped fresh parsley
- 1/8 teaspoon cayenne pepper
- Pinch of nutmeg
- Salt and black pepper to taste
- 2 packages frozen mini-phyllo shells (15 per box), thawed
Instructions
Preheat oven to 350 degrees. Carefully pick over crabmeat with your hands to remove any overlooked shells and cartilage. Set aside. In a medium saucepan over medium heat, melt butter. Add green onions; saute until tender, about 3 minutes. Sprinkle in flour; whisk until well blended. Gradually add half-n-half, whisking constantly, until smooth. Stir in cheese, sherry, parsley, cayenne, nutmeg and salt and black pepper to taste. Cook until cheese is melted, stirring frequently. Fold in crabmeat. Place tart sheets on a large baking pan. Spoon crabmeat mixture into tart shells (may have some filling left over). Bake until tops begin to brown, 8-10 minutes. Serve immediately. Makes 30 tarts.