The holidays ended before I could write about all of the good party entrées that I tasted.

Patsy Carona served a Shrimp and Crab Meat Mornay to her friends, and the recipe brought back many good memories.

She used a combination of recipes as a guide and came up with her own.

It was a nice treat to try Patsy’s version of the longtime party favorite served in patty shells. We need to pass these types of recipes on and make sure these good seafood party recipes are not forgotten.

There will always be birthdays to celebrate and now we have Mardi Gras that calls for special celebrations, so remember Shrimp and Crab Meat Mornay in a patty shell the next time you need to entertain company. All you need to serve with this is a salad and a steamed vegetable. The accompanying photograph was taken before Carona garnished the top with a small, fresh herb sprig.

Carona purchased large patty shells from Gambino’s Bakery and reheated them immediately before filling them with the seafood sauce. Frozen pastry shells are also available. Those may be slightly smaller than these from the bakery.

The Mornay sauce is a béchamel sauce with Gruyère and Romano cheeses added to it along with the shrimp and crab meat.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.