2 1/2 tbsp. butter
3 tbsp. all-purpose flour
3/4 c. milk
1/4 c. Half & Half
1/2 tsp. salt
Dash white pepper
1/4 tsp. paprika
1 tbsp. Dijon mustard
1 c. Swiss cheese, grated
1 lb. fresh crabmeat
Parmesan cheese
Parsley

Melt butter in top of double boiler over hot water. Blend in flour, and gradually add milk and Half & Half, stirring until roux is smooth and thickened. Stir in salt, paprika, pepper and mustard. Then add Swiss cheese, and stir until melted and smooth. Remove from heat.

Divide crabmeat into either 4 entree size baking shells (seashells) or 8 appetizer size shells. Top with sauce and sprinkle moderately with Parmesan cheese. Add a dash of paprika and sprinkle of parsley.

Bake in a 450 degree oven for about 10 minutes until lightly browned and bubbly.

Mornay may be made a day ahead, covered tightly with plastic and refrigerated, baking just before serving. If you do not have individual baking seashells, this may be made in a casserole.

Serves 4 when used as an entree; 8 as an appetizer.

Note: Tiny cooked shrimp may be substituted for crabmeat, or a mixture of both.