Crab And Spinach Mornay Recipes

HOT SPINACH AND CRAB DIP

Steps:

• Preheat the oven to 425 degrees F.
• Melt the butter in a medium pot over medium heat. Add the onion and garlic, season with salt and pepper and cook, stirring occasionally, until softened, about 6 minutes. Add the cream cheese, Worcestershire, dry mustard, paprika and cayenne, and stir until melted. Add the spinach and crabmeat, and stir until warm and bubbling. Stir in the cheeses and season with salt and pepper.
• Transfer the dip to a small baking dish and top with the panko. Place the baking dish on a baking sheet and bake until bubbling and golden, about 15 minutes.
• Serve hot with crackers.

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 AND SPINACH MORNAY

Steps:

• Preheat oven to 350 degrees.
• Pick over crab meat carefully to remove and discard pieces of shell or cartilage. Do not break up the pieces of crab; leave them as whole as possible. Set aside.
• Pick over spinach to remove tough stems or blemished leaves. Rinse well and drain. Set aside.
• Heat 3 tablespoons butter in a saucepan and add flour, stirring rapidly with a whisk. Add salt, pepper and cayenne. When blended, stir in milk, cream and nutmeg. Let simmer, stirring often from the bottom, about 10 minutes. Add cheese and stir until melted.
• Put spinach in a deep skillet or casserole without water. Cook, stirring often, until the leaves wilt. Drain. Press or squeeze to extract as much liquid as possible from the leaves. Chop spinach until it is medium fine.
• Heat remaining tablespoon of butter in a skillet and add 1 tablespoon shallots. Cook briefly, stirring, and add spinach. Add salt and pepper. Spoon mixture into a baking dish (an oval dish measuring 14 by 8 by 2 inches is ideal).
• Spoon crab into a smaller ovenproof dish and sprinkle with remaining tablespoon of chopped shallots. Place in oven and bake 5 minutes. Scatter crab meat over spinach and smooth it to make an even layer. Spoon cheese sauce over all and smooth it over. Sprinkle Parmesan cheese evenly on top.
• Place dish in oven and bake 10 minutes. Heat broiler. Let broil, leaving the door partly ajar, about 2 minutes or until nicely glazed on top. Serve.

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.

CLASSIC MORNAY SAUCE

Steps:

• In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
• Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
• The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.

CRAB AND CHILE RAVIOLI WITH MORNAY SAUCE

Steps:

• For the crab and chile filling: Heat the butter and olive oil in a medium skillet over medium-low heat. Add the jalapeno, Fresno chile and shallots; season with salt and pepper. Let sweat for about 5 to 7 minutes, adding the garlic during the last couple minutes. Raise the heat to medium, add the sherry (to deglaze the pan) and let bubble until almost evaporated. Remove from the heat and let cool to room temperature.
• Add the crab, herbs and chile-shallot mixture to a medium bowl. Season generously with salt and pepper; set aside.
• For the Mornay sauce: Melt the butter in a medium pot over medium heat. Sprinkle in the flour and mix with a wooden spoon for a few minutes to make a roux (it should look like wet sand). Whisk in the milk, making sure to scrape the corners of the pan. Bring to a simmer and cook for a few minutes. Season with nutmeg, salt and pepper, and then remove from the heat. Add the Gruyere and stir until fully melted and combined. Add about a 1/4 cup of the Mornay sauce to the crab mixture to bind.
• For the ravioli: Place a sheet of pasta on a work surface. Fold it in half the wide/long way to make a slight crease down the middle, then lay back out flat. Place 1 to 2 tablespoon-size dollops of the crab mixture every few inches on one half of the pasta sheet. Brush a little water on the border of the pasta sheet and around each ravioli. Fold the top half of pasta sheet over to cover the filling, squeezing out as much air as possible (so they don't pop open in the water). Use a knife, pasta roller or ring cutter to cut out the ravioli. Dust with semolina and reserve on a parchment-lined baking sheet. Repeat with the remaining pasta sheets and crab mixture.
• Bring a wide shallow pot of salted water to a boil.
• Warm the remaining Mornay sauce in a large skillet over medium-low heat. Use pasta water to thin to the desired consistency as needed.
• Cook the ravioli in the boiling water, in batches if necessary, until they float to the top, a few minutes. Transfer the ravioli straight into the skillet with the Mornay sauce and toss gently to coat. Place 3 to 5 ravioli on a plate and spoon a little more Mornay sauce on top. Garnish with the chopped herbs and lemon zest.

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.

SEAFOOD AND SPINACH MORNAY

Steps:

• Heat a small amount of olive oil in a pan, add onion and garlic, cook until onion softens, add wine, stir until hot.
• Mix some water with the cornflour, add some of the cornflour to the onion, garlic mix, just enough to thicken slightly, add milk, fish stock, cheese and dill, cook stirring until cheese melts, add remaining cornflour mix and stir until mixture thickens. (don't worry if it seems real thick as you still have to add the cream).
• Add fish, prawns, scallops and spinach, cook stirring gently until spinach wilts about 3 minutes, add cream stir to combine.Remove from heat.
• In a fry pan melt butter, add panko flakes and parsley, stir to combine.
• Pour fish mixture into an oven proof dish, top with panko mix and sprinkle extra cheese over the top. Bake in a moderate oven (180c) for about 20 Min's or until golden brown.
• To Serve: Place in serving bowls and garnish with dill if desired.

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).

MUSHROOMS MORNAY

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.

QUICK CRAB MORNAY

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.