Crab Mornay
Recipe from
Better Homes and Gardens
Natural and processed Swiss cheese make the sauce for this seafood recipe extra smooth and creamy.
Servings:
Makes 6 servings.
Total Time:
30 mins
Ingredients
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1 to 1-1/4 poundsfresh or frozen cooked crab legs (1-1/2 cups cooked crabmeat)see savings
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1 10-ounce package (6)frozen patty shellssee savings
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1 cupsliced fresh mushroomssee savings
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1small leek, sliced, or 1/2 cup sliced green onionsee savings
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1 clovegarlic, mincedsee savings
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2 tablespoonsmargarine or buttersee savings
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2 tablespoonsall-purpose floursee savings
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Dashwhite peppersee savings
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2 cupshalf-and-half, light cream, or milksee savings
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1/2 cupshredded Swiss cheese (2 ounces)see savings
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1/2 cupshredded process Swiss cheese (2 ounces)see savings
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2 tablespoonsdry sherrysee savings
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Fresh chives (optional)see savings
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Fresh thyme (optional)see savings
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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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