Crabmeat Mornay Food

CRAB MORNAY

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.

CRAB MORNAY

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.

CRAB MORNAY

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.

CRAB-MEAT MORNAY

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.

SPICY CRAB MORNAY

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).