Instructions: Spread about 1/4 cup Mornay Sauce in the bottom of each of 8 individual casseroles. Divide crab meat and sprinkle 3-ounces over each casserole, then spoon about 1/4 cup of remaining Mornay Sauce over each. Sprinkle casseroles evenly with the bread crumbs and drizzle with butter. Dust with paprika. Bake in a preheated 375 degree 10 to 12 minutes.

MORNAY SAUCE Combine whipping cream and half and half in a saucepan. Bring to a boil but do not scorch. Heat butter in a skillet. Stir in flour and cook, stirring, until smooth and golden. Stir small amount of hot cream mixture into the roux, then transfer to cream mixture in the saucepan and bring to a boil stirring constantly. Add wine and cheese and simmer over low heat until blended. Season with salt and pepper to taste.

Makes about 4
1/2 cups.

NOTES : You can use the Mornay Sauce with any seafood, including shrimp and scallops or add diced chicken, turkey or ham to vary the dish.

Be careful with the salt. Some crab meat can be salty depending on how it was cooked and packed. Best to use fresh crabs and shell your own meat out. Easy but tasty recipe.

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