Dooley mccluskey's crab mornay (carlsbad california)

8 Servings

Ingredients

Quantity Ingredient
1½ pounds Crab meat; picked over
3 tablespoons Dry bread crumbs
3 tablespoons Butter; melted
Paprika
2 cups Whipping cream
2 cups Half and half
2 tablespoons Butter
¼ cup Flour
¼ cup Dry white wine
½ cup Parmesan cheese; grated
Salt; to taste
White pepper; to taste

Directions

CRAB

MORNAY SAUCE

Spread about ¼ cup Mornay Sauce in the bottom of each of 8 individual casseroles. Divide crab meat and sprinkle 3-ounces over each casserole, then spoon about ¼ cup of remaining Mornay Sauce over each. Sprinkle casseroles evenly with the bread crumbs and drizzle with butter. Dust with paprika. Bake in a preheated 375 degree 10 to 12 minutes.

MORNAY SAUCE Combine whipping cream and half and half in a saucepan. Bring to a boil but do not scorch. Heat butter in a skillet. Stir in flour and cook, stirring, until smooth and golden. Stir small amount of hot cream mixture into the roux, then transfer to cream mixture in the saucepan and bring to a boil stirring constantly. Add wine and cheese and simmer over low heat until blended. Season with salt and pepper to taste. Makes about 4½ cups.

NOTES : You can use the Mornay Sauce with any seafood, including shrimp and scallops or add diced chicken, turkey or ham to vary the dish.

Be careful with the salt. Some crab meat can be salty depending on how it was cooked and packed. Best to use fresh crabs and shell your own meat out. Easy but tasty recipe.

Recipe by: L.A. Times S.O.S.

Posted to MC-Recipe Digest by drleroy@... (LeRoy C Trnavsky) on Apr 29, 1998

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