CRAB MORNAY
"I sometimes have unexpected dinner guests, so I keep the ingredients for this easy microwave entree on hand," relates Beverly Callison of Memphis, Tennessee. Prepared pastry shells overflow with a creamy combination of canned crab and mushrooms. "I serve this with a packaged salad and receive lots of compliments on the meal."
Provided by Taste of Home
Categories Appetizers Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Bake pastry shells according to package directions. Meanwhile, place butter in a 2-qt. microwave-safe dish. Cover and microwave on high for 20-30 seconds or until melted. Add the mushrooms, onions and pimientos. Cover and cook on high for 2-3 minutes or until vegetables are crisp-tender., Combine flour and milk until smooth; gradually stir into the vegetable mixture. Microwave, uncovered, on high for 2-3 minutes or until thickened, stirring often. Add the cheese, crab, salt and cayenne. , Cook, covered, on high for 30-60 seconds or until the cheese is melted. Spoon into the pastry shells; sprinkle with parsley.
Nutrition Facts : Calories 627 calories, Fat 43g fat (22g saturated fat), Cholesterol 117mg cholesterol, Sodium 1053mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 4g fiber), Protein 24g protein.
CRABMEAT MORNAY
Crab is a favorite of mine. This recipe can be made with either imitation or real crabmeat. If using imitation, chop to about 1/2-inch size. If using real, be sure to pick out the bits of shell and cartilage that may be there. This is rich, and not very diet friendly. I got the basics of this recipe from a restaurant in Virginia...
Provided by Susan Feliciano
Categories Seafood
Time 40m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400 degrees. Grease a 1 1/2 quart casserole, or 4 individual casseroles.
- 2. In a large bowl, mix the egg yolks well with the half and half (or whip the softened cream cheese and mix with the egg yolks). Stir the milk into the cream of chicken soup in a saucepan and heat gently. Reserve scant 1/4 cup soup for topping.
- 3. Stir the rest of the soup slowly into the egg yolks mixture. Add in the butter, salt, and crabmeat. Turn the mixture into the prepared casserole dish(es).
- 4. Combine the reserved soup with the whipping cream or mayonnaise and spread over the top of the casserole(s). Sprinkle with the parmesan cheese.
- 5. Bake at 400 degrees for 20 minutes or until lightly browned and heated through. The large casserole dish may take up to 30 minutes.
TO DIE FOR CRAB MORNAY
This is the real deal - the same recipe that you get in the best New Orleans seafood restaurants and includes a couple of secret ingredients that you don't normally find in other recipes. Beware! This is a decadent mixture of Gulf crab meat and cheese blended in a sweet cream sauce with a kiss of heat. Crab Mornay is...
Provided by Donna Graffagnino
Categories Other Side Dishes
Time 15h30m
Number Of Ingredients 12
Steps:
- 1. On medium heat melt butter in large skillet then add green onions and sauté until tender.
- 2. Add flour and stir well to remove lumps. Reduce heat to medium-low and simmer for about 3-4 minutes. You don't want to brown the flour but cook out the raw flour taste.
- 3. Add the half & half, liquid crab boil and cheese and let it melt down into the mixture, stirring often. You only want this to come to a simmer; DO NOT LET IT BOIL or the cheese may separate and get grainy.
- 4. When heated through add the parsley, sherry and granulated garlic, stir well and fold in crab meat. Heat through and be careful not to break up crab meat. Add salt & cayenne pepper to taste.
- 5. Serve in a chafing dish or small crock pot with garlic parmesan panetini toast or melba toast.
- 6. *Note: I use the special lump crab meat, which comes from the claw. It doesn't break down as easily as the white lump but still has an amazing crab flavor and texture. You can also use 1 pound of lump crab meat but it will break down very easily. Pick through for shells and cartilage and make sure to drain ALL of the liquid from the crab meat.
- 7. If serving in individual ramekins, you can top crab mixture with additional Swiss cheese if desired and place under broiler for about 2 minutes before serving. Goes great with steak.
CRAB-MEAT MORNAY
Provided by Julia Reed
Categories appetizer
Time 15m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Melt the butter in a heavy saucepan over medium-high heat..Add the scallions and sauté about 3 minutes,until soft.
- Whisk in the flour. Add the cream and whisk until smooth. Stir in the cheese and blend until smooth. Add the sherry and cayenne and 1/4 teaspoon salt (or to taste) and gently fold in the crab meat and parsley.
- Serve in a chafing dish accompanied by toast points,or fill small tart shells and pass them on trays.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 28 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 17 grams, Sodium 280 milligrams, Sugar 2 grams, TransFat 0 grams
QUICK CRAB MORNAY
In Canandaigua, New York, Geneva Schmidtka blends together a rich, cheesy sauce that showcases canned crab meat. The creamy mixture can be served with toast points for a special lunch or over chicken, rice or potatoes for a distinctive dinner.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan, combine soup and wine or broth. Cook and stir over medium heat until blended and heated through. Stir 1/2 cupful into the egg; return all to the pan. , Place the crab in a greased shallow 1-qt. baking dish; top with soup mixture. Sprinkle with cheese. Bake, uncovered, at 350° for 20 minutes or until the top is lightly browned and cheese is melted.
Nutrition Facts : Calories 128 calories, Fat 7g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 547mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.
CRAB MORNAY
This comes from my sister and is just wonderful and easy to put together. I usually make it in the crockpot to keep it warm for family gatherings.
Provided by Nimz_
Categories Crab
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in large skillet.
- Add onions and saute.
- Add parsley and flour, stir to desolve flour.
- Add cream and cheese.
- Fold in crab meat.
- Add salt to taste and garnish with cayenne pepper.
- Serve warm in bread bowls with melba toast.
Nutrition Facts : Calories 465.3, Fat 35.7, SaturatedFat 22.3, Cholesterol 137, Sodium 852.3, Carbohydrate 9.3, Fiber 0.8, Sugar 1.1, Protein 27.3
CRAB-STUFFED FLOUNDER WITH MORNAY SAUCE AND GREEN BEANS ALMONDINE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the green beans almondine: Place a large pot of salted water over high heat and bring to a boil. Working in batches (to avoid crowding the pot and slowing the return a boil), cook the green beans for about 3 minutes, or until al dente. With a slotted spoon or tongs, transfer the green beans directly to an ice-filled bowl and shock to stop cooking. Drain well.
- Heat the butter in a large skillet over medium-high heat until foaming and beginning to smell nutty. Add the blanched green beans and toss to coat. Add the toasted almonds and season with salt and pepper.
- For the Mornay sauce: Melt the butter in a medium pot over medium heat. Sprinkle in the flour and mix with a wooden spoon to make a roux--it should look like wet sand. Cook, stirring, for a couple minutes and then whisk in milk. Bring to a simmer, stirring and scraping the bottom and scorners of the pan, and cook for a few minutes. Season with some salt, pepper and nutmeg. Remove from the heat and add the Gruyere, stirring until fully melted and combined.
- For the crab-stuffed flounder: Preheat the oven to 375 degrees F. Melt the butter in a skillet over medium-high heat. Add the shallots, garlic and celery; cook until softened, 4 to 5 minutes.
- Deglaze the pan with the vermouth and hot sauce to taste, and let cook for another minute. Pour the vegetables into a medium bowl and add the breadcrumbs, thyme and Old Bay; mix to combine. Gently fold in the crabmeat. Add salt and pepper to taste.
- Rinse and pat dry the flounder fillets and lay on a baking sheet. Spread the stuffing along half of each fillet and fold over to enclose. Dot evenly with butter and sprinkle with salt and pepper. Bake until cooked through, 25 to 30 minutes
- Set the stuffed flounder on serving plates and top with Mornay sauce. Serve with the green beans on the side.
BAKED FLOUNDER AND CRAB MORNAY
Make and share this Baked Flounder and Crab Mornay recipe from Food.com.
Provided by sweetcakes
Categories < 4 Hours
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Butter a shallow casserole (1 1/2" deep). Cover bottom with 1/2 the flounder. Mix all ingredients for crab filling and place it on top of fish. Cover with remaining fish. Pour Mornay sauce over fish and bake at 375 for 30 minutes or until fish is tender.
- Mornay Sauce:.
- Melt butter for sauce; blend in flour, and slowly add chicken stock and cream, stirring constantly. Bring to a boil; lower heat and simmer 5 minutes. Add cheese; cook until melted.
Nutrition Facts : Calories 439, Fat 18.2, SaturatedFat 9.9, Cholesterol 175.9, Sodium 689.3, Carbohydrate 18.3, Fiber 1.1, Sugar 2.1, Protein 48.5
CRAB MORNAY
Different from the other three posted on Zaar this one comes from The Popular Potato which are used in this recipe as a topping for the dish.
Provided by Julie Bs Hive
Categories One Dish Meal
Time 35m
Yield 6 individual gratin dishes, 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a medium-sized saucepan and fry green onions until soft. Add flour and cook, stirring constantly, for 1 minute. Remove from heat source and add milk, wine, and mustard. Return to heat source and bring to a boil, stirring constantly. Add crabmeat and cream.
- Spoon mixture into six individual gratin dishes, or if you prefer, in a large baking dish.
- Mash the potatoes with milk and butter and spread evenly over crab mixture. Sprinkle with grated cheese. Brown under broiler and garnish with lemon slices and parsley.
Nutrition Facts : Calories 323.5, Fat 13.8, SaturatedFat 8.2, Cholesterol 107.5, Sodium 338.7, Carbohydrate 28.5, Fiber 3.5, Sugar 1.5, Protein 19.9
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