Crab Mornay
Natural and processed Swiss cheese make the sauce for this seafood recipe extra smooth and creamy.
Ingredients
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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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1 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)
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
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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