Crab Mornay

Natural and processed Swiss cheese make the sauce for this seafood recipe extra smooth and creamy.


Crab Mornay

by 3  people


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Servings: Makes 6 servings.
Total Time: 30 mins
Related Categories: Crab, Crab Casserole, Crab Legs

 
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Ingredients
  • 1 to 1-1/4 pounds
    fresh or frozen cooked crab legs (1-1/2 cups cooked crabmeat)
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  • 1 10-ounce package (6)
    frozen patty shells
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  • 1 cup
    sliced fresh mushrooms
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  • small leek, sliced, or 1/2 cup sliced green onion
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  • 1 clove
    garlic, minced
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  • 2 tablespoons
    margarine or butter
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  • 2 tablespoons
    all-purpose flour
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  •  Dash
    white pepper
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  • 2 cups
    half-and-half, light cream, or milk
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  • 1/2 cup
    shredded Swiss cheese (2 ounces)
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  • 1/2 cup
    shredded process Swiss cheese (2 ounces)
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  • 2 tablespoons
    dry sherry
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  •  
    Fresh chives (optional)
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  •  
    Fresh thyme (optional)
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Directions
1.
Thaw crab, if frozen. (Ask your butcher to crack fresh crab legs for you. Otherwise, use kitchen shears to crack them open.) Remove crabmeat from shells and cut up. Set aside.
2.
Bake patty shells according to package directions.
3.
In a medium saucepan cook mushrooms, leek or green onion, and garlic in margarine or butter until tender but not brown. Stir in flour and white pepper. Add half-and-half, light cream, or milk all at once. Cook and stir until mixture is thickened and bubbly; cook and stir for 1 minute more. Reduce heat.
4.
Add natural Swiss cheese and process Swiss cheese to cream mixture; stir until melted. Stir in crabmeat and dry sherry. Heat through; do not boil. Serve immediately in patty shells. Garnish with fresh chives and thyme, if desired. Makes 6 servings.

Nutrition information
Per serving: Calories 483, Total Fat 34 g, Saturated Fat 10 g, Cholesterol 80 mg, Sodium 510 mg, Carbohydrate 27 g, Protein 17 g. Percent Daily Values are based on a 2,000 calorie diet
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