Squid stuffed with crab in mornay sauce

1 servings

Ingredients

Quantity Ingredient
Gruyere, Romano
2 pounds Squid, cleaned and left whole
½ pounds Crabmeat. fresh, frozen or canned
1 cup Milk
1 tablespoon Butter
1½ tablespoon Flour
2 ounces Romano cheese, grated
2 ounces Gruyere cheese, grated
Salt and pepper to taste
Heat oven to 350 degrees.

Directions

In a small, heavy saucepan melt butter over low heat. Meanwhile slowly heat milk to a boil in another pan. Gradually add flour to butter, whisking as you pour. Continue to cook over low heat for 2 minutes. Try not to brown the roux. (the flour-butter mixture).

Remove from heat and add milk all at once. Whisk vigorously and then return to heat. Boil slowly for one minute, then add cheeses, salt and pepper. Cook for 30 seconds more, whisking all the while. Remove from heat and after a few minutes pour half the white sauce into a bowl and combine with crab. Allow to cool slightly. Stuff each squid with crab and sauce mixture using a pastry sack. Seal with a toothpick. Layer the squid in a baking dish and cover with remaining white sauce. Bake for 15 minutes. Turn up heat to broil and put dish under the flame until top layer turns light brown. SOURCE:*The International Squid Cookbook, by Isaac Cronin, ISBN0-915572-61-3 POSTED BY: Jim Bodle 3/95

Submitted By JIM BODLE On 03-01-95

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