Crab Mornay

Crab Mornay

FROM: RockyB

PREP TIME: 20

COOK TIME: 10

SERVINGS: 6

DESCRIPTION:

A tasty light dish made with crab meat

INGREDIENTS:

1 to 1-1/4 pounds fresh or frozen cooked crab legs (1-1/2 cups cooked crabmeat)
10-ounce package (6) frozen patty shells
1 cup sliced fresh mushrooms
1 small leek, sliced, or 1/2 cup sliced green onion
1 clove garlic, minced
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
Dash white pepper
2 cups half-and-half, light cream, or milk
1/2 cup shredded Swiss cheese (2 ounces)
1/2 cup shredded process Swiss cheese (2 ounces)
2 tablespoons dry sherry
Fresh chives (optional)
Fresh thyme (optional)

DIRECTIONS:

1. Thaw crab, if frozen. (Ask your butcher to crack fresh crab legs for you. Otherwise, use kitchen shears to crack them open.) Remove crabmeat from shells and cut up. Set aside.

2. Bake patty shells according to package directions.

3. In a medium saucepan cook mushrooms, leek or green onion, and garlic in margarine or butter until tender but not brown. Stir in flour and white pepper. Add half-and-half, light cream, or milk all at once. Cook and stir until mixture is thickened and bubbly; cook and stir for 1 minute more. Reduce heat.

4. Add natural Swiss cheese and process Swiss cheese to cream mixture; stir until melted. Stir in crabmeat and dry sherry. Heat through; do not boil. Serve immediately in patty shells. Garnish with fresh chives and thyme, if desired.

SHOPPING LIST :

Check Them Off Check each Item!
select item1 to 1-1/4 pounds fresh or frozen cooked crab legs (1-1/2 cups cooked crabmeat)
select item10-ounce package (6) frozen patty shells
select item1 cup sliced fresh mushrooms
select item1 small leek
select item1 clove garlic
select itemmargarine or butter
select itemflour
select itemwhite pepper
select item2 cups half-and-half, light cream, or milk
select item1/2 cup shredded Swiss cheese
select item1/2 cup shredded process Swiss cheese
select itemdry sherry
select itemFresh chives (optional
select itemFresh thyme (optional)

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