Crabmeat Mornay Recipes

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CRAB MORNAY



Crab Mornay image

"I sometimes have unexpected dinner guests, so I keep the ingredients for this easy microwave entree on hand," relates Beverly Callison of Memphis, Tennessee. Prepared pastry shells overflow with a creamy combination of canned crab and mushrooms. "I serve this with a packaged salad and receive lots of compliments on the meal."

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

1 package (10 ounces) frozen puff pastry shells
1/2 cup butter, cubed
1 jar (6 ounces) sliced mushrooms, drained
6 green onions, sliced
1 jar (4 ounces) diced pimientos, drained
2 tablespoons all-purpose flour
1 can (12 ounces) evaporated milk
2 cups shredded Swiss cheese
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 teaspoon salt
1/8 teaspoon cayenne pepper
1/3 cup minced fresh parsley

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.

Nutrition Facts : Calories 627 calories, Fat 43g fat (22g saturated fat), Cholesterol 117mg cholesterol, Sodium 1053mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 4g fiber), Protein 24g protein.

CRAB MORNAY



Crab Mornay image

Different from the other three posted on Zaar this one comes from The Popular Potato which are used in this recipe as a topping for the dish.

Provided by Julie Bs Hive

Categories     One Dish Meal

Time 35m

Yield 6 individual gratin dishes, 6 serving(s)

Number Of Ingredients 12

3 tablespoons butter
4 green onions, chopped
1 tablespoon flour
1/2 cup milk
1/4 cup white wine
2 teaspoons Dijon mustard
1 lb canned crabmeat, drained
1/2 cup cream
4 medium potatoes, peeled and cooked
1 dash milk, for mashing
grated cheese, to taste
6 slices lemon and chopped fresh parsley, to garnish

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.

Nutrition Facts : Calories 323.5, Fat 13.8, SaturatedFat 8.2, Cholesterol 107.5, Sodium 338.7, Carbohydrate 28.5, Fiber 3.5, Sugar 1.5, Protein 19.9

CRAB MORNAY



Crab Mornay image

This comes from my sister and is just wonderful and easy to put together. I usually make it in the crockpot to keep it warm for family gatherings.

Provided by Nimz_

Categories     Crab

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb crabmeat
1/2 cup butter
2 tablespoons flour
1/2 cup fresh parsley
1 bunch green onion (chopped)
1 pint half-and-half
1/2 lb grated swiss cheese
kosher salt
cayenne pepper (to garnish)

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.

Nutrition Facts : Calories 465.3, Fat 35.7, SaturatedFat 22.3, Cholesterol 137, Sodium 852.3, Carbohydrate 9.3, Fiber 0.8, Sugar 1.1, Protein 27.3

CRAB-MEAT MORNAY



Crab-meat Mornay image

Provided by Julia Reed

Categories     appetizer

Time 15m

Yield 10 to 12 servings

Number Of Ingredients 11

8 tablespoons (1 stick) butter, softened
1 bunch scallions, chopped, with some green included
2 tablespoons flour
2 cups heavy cream
8 ounces (2 cups) grated Gruyère or Swiss cheese
1 tablespoon dry sherry
1/4 teaspoon cayenne pepper
1/4 teaspoon salt, or more to taste
1 pound jumbo lump crab meat
1/2 cup chopped fresh parsley
Toast points or tart shells (Siljans is a good, crispy brand)

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.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 28 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 17 grams, Sodium 280 milligrams, Sugar 2 grams, TransFat 0 grams

CRAB AND SPINACH MORNAY



Crab and Spinach Mornay image

Provided by Pierre Franey

Categories     brunch, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

1 pound crab meat, preferably lump
1-1/4 pounds fresh spinach
4 tablespoons butter
3 tablespoons flour
Salt to taste if desired
Freshly ground pepper to taste
1/8 teaspoon cayenne pepper
1-3/4 cups milk
1/3 cup heavy cream
1/8 teaspoon freshly grated nutmeg
2 tablespoons finely diced cheese, preferably Gruyere or Swiss
2 tablespoons finely chopped shallots
2 tablespoons freshly grated Parmesan cheese

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.

Nutrition Facts : @context http, Calories 446, UnsaturatedFat 9 grams, Carbohydrate 17 grams, Fat 28 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 17 grams, Sodium 981 milligrams, Sugar 7 grams, TransFat 0 grams

QUICK CRAB MORNAY



Quick Crab Mornay image

In Canandaigua, New York, Geneva Schmidtka blends together a rich, cheesy sauce that showcases canned crab meat. The creamy mixture can be served with toast points for a special lunch or over chicken, rice or potatoes for a distinctive dinner.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4-6 servings.

Number Of Ingredients 5

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/3 cup white wine or chicken broth
1 egg, lightly beaten
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup shredded cheddar cheese

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.

Nutrition Facts : Calories 128 calories, Fat 7g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 547mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.

MUSHROOMS MORNAY



Mushrooms Mornay image

A deliciously rich casserole chock full of crab, mushrooms and sharp Cheddar cheese. Delicious over puff pastry shells or simple toast points. Imitation crabmeat can be substituted, but there is nothing like the real thing!

Provided by Paula

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 40m

Yield 12

Number Of Ingredients 10

12 ounces fresh mushrooms, stems removed
1 tablespoon vegetable oil
1 (6 ounce) can crabmeat
2 teaspoons fresh lemon juice
3 tablespoons butter
3 tablespoons all-purpose flour
1 ¼ cups milk
2 egg yolks
6 ounces sharp Cheddar cheese, shredded
2 tablespoons cooking sherry

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.

Nutrition Facts : Calories 144.1 calories, Carbohydrate 4.3 g, Cholesterol 71.2 mg, Fat 10.3 g, Fiber 0.3 g, Protein 8.8 g, SaturatedFat 5.5 g, Sodium 183.2 mg, Sugar 1.8 g

CRAB MORNAY



CRAB MORNAY image

Categories     Shellfish     Dinner     Healthy

Yield 4 servings

Number Of Ingredients 12

1/2 cup dry white wine
1/4 cup water
1 teaspoon chicken-flavored bouillon granules
Dash of white pepper
1 cup sliced fresh mushrooms
2 Tablespoons sliced green onions
1/4 cup skim milk
1 tablespoon cornstarch
1/2 cup (2 ounces) shredded low-fat Swiss cheese
2/3 pound fresh lump crabmeat, drained
1 (2-onuce) jar chopped pimiento, drained
Vegetable cooking spray

Steps:

  • 1) Combine first 4 ingredients in a small saucepan; bring to a boil. Add mushrooms and 2 Tablespoons green onions. Cover, reduce heat and simmer 1 minute or until mushrooms are tender. 2) Combine milk and cornstarch; add to mushroom mixture. Bring to a boil over medium heat; boil 1 minute, stirring constantly. Remove from heat; add cheese, and stir until melted. Stir in crabmeat and pimiento. 3) Spoon crabmeat mixture into 4 baking shells or 4 (6-ounce) ramekins coated with cooking spray. Broil 3 inches from heat ( with electric oven door partially opened) 2 minutes or until hot and bubbly. Garnish with green onions, if desired.

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