To Die For Crab Mornay Recipes

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.

Steps:

• Combine first four ingredients in saucepan; bring to a boil.
• Add mushrooms and green onions. Cover, reduce heat and simmer 1 minute or until mushrooms are tender.
• Combine milk and cornstarch and add to mushroom mixture. Cook, stirring, for 2 minutes until thickened.
• Remove from heat and add cheese; stir until melted, Stir in crab meat.
• Spoon into 2 ramekins or those shell shaped ceramic dishes. Sprinkle with paprika.
• Broil 2 minutes or until hot.
• Garnish with green onion fan.

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.

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.

Steps:

• Clean the crabs and remove all the flesh from the body, legs and claws.
• Thoroughly clean the backs of the crabs and reserve for use as a serving dish.
• Melt butter in a frypan/skillet and fry the shallots and capsicum for 2 to 3 minutes and then add the remaining ingredients EXCEPT the parmesan cheese and combine well.
• Heat through but DO NOT bring to the boil.
• Fill the crab shells or individual ramekins with the mixture.
• Sprinkle a tablespoon parmesan cheese over each serve and bake in a hot oven until golden brown (or you could put under the grill/broiler).

Steps:

• Preheat oven to broil. Place mushroom caps on a baking sheet, and brush with oil. Broil until soft and slightly browned.
• Meanwhile, melt butter in a saucepan over medium heat. Stir in flour to make a paste. Whisk in milk; cook, stirring frequently, until hot. In a small bowl, beat egg yolks together, then pour a small amount of the hot milk mixture into the yolks. Whisk this yolk mixture into milk in saucepan. Remove from heat, and stir in 1 1/4 cups cheese.
• Preheat oven to 350 degrees F (175 degrees C).
• Place mushroom caps, hollow side up, in an 8 inch, round baking dish. Cover with crab, and sprinkle with lemon juice. Pour cheese sauce over mushrooms and crab, and top with remaining 1/4 cup cheese.
• Bake in preheated oven for 20 minutes, or until hot and bubbly.

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.

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.

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.