CRAB MORNAY
"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
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.
WARM CRAB & SPINACH DIP
In Maryland, we stayed at a hotel that sent guests home with a crab dip recipe and a spice pouch. Now I've made my own dip that rekindles memories of that trip. -Kristina Wenner, Jamison, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 4-1/2 cups
Number Of Ingredients 16
Steps:
- In a large nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 minutes. Stir in cream cheese and Boursin until melted. Add milk, cream and wine, stirring constantly., Add seafood seasoning, Worcestershire, hot sauce and red pepper flakes. Stir in crab, spinach and cheddar cheese until cheese melts and mixture is bubbly. Serve warm with blue tortilla chips.
Nutrition Facts : Calories 170 calories, Fat 14g fat (8g saturated fat), Cholesterol 55mg cholesterol, Sodium 421mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
CRABMEAT MORNAY
Crab is a favorite of mine. This recipe can be made with either imitation or real crabmeat. If using imitation, chop to about 1/2-inch size. If using real, be sure to pick out the bits of shell and cartilage that may be there. This is rich, and not very diet friendly. I got the basics of this recipe from a restaurant in Virginia...
Provided by Susan Feliciano
Categories Seafood
Time 40m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400 degrees. Grease a 1 1/2 quart casserole, or 4 individual casseroles.
- 2. In a large bowl, mix the egg yolks well with the half and half (or whip the softened cream cheese and mix with the egg yolks). Stir the milk into the cream of chicken soup in a saucepan and heat gently. Reserve scant 1/4 cup soup for topping.
- 3. Stir the rest of the soup slowly into the egg yolks mixture. Add in the butter, salt, and crabmeat. Turn the mixture into the prepared casserole dish(es).
- 4. Combine the reserved soup with the whipping cream or mayonnaise and spread over the top of the casserole(s). Sprinkle with the parmesan cheese.
- 5. Bake at 400 degrees for 20 minutes or until lightly browned and heated through. The large casserole dish may take up to 30 minutes.
CLASSIC MORNAY SAUCE
Provided by Food Network
Time 12m
Yield about 2 cups of sauce
Number Of Ingredients 8
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-MEAT MORNAY
Provided by Julia Reed
Categories appetizer
Time 15m
Yield 10 to 12 servings
Number Of Ingredients 11
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 MORNAY
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
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 ROCKEFELLER
When you're entertaining seafood lovers, you can't go wrong with this delightful main course. It has such rich flavor! The spinach and golden crumb topping make the casserole look very attractive. -Cheryl Maczko Arthurdale, West Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese and stir until smooth. Add the spinach and crab., Transfer to a greased shallow 1-qt. baking dish. Melt the remaining butter; toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 375° for 15-20 minutes or until bubbly.
Nutrition Facts : Calories 430 calories, Fat 25g fat (15g saturated fat), Cholesterol 117mg cholesterol, Sodium 870mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 26g protein.
CRAB AND SHRIMP CREPES WITH MORNAY SAUCE
This is an elegant dish. The first time I made them, my husband thought I picked them up from a restaurant. Was he ever surprised! This would make a nice romantic dinner with candlelight! The recipe seems long but it includes a recipe for the filling, the Mornay Sauce, and crepes themselves.
Provided by Dawn399
Categories Crab
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Make crepes---------.
- Combine all ingredients (except for cooking oil) for crepes in a bowl and blend with a whisk until smooth.
- Cover batter and set aside for 30 minutes.
- Heat cooking oil in pan.
- Add 2 tablespoons of batter and cook until lightly browned on bottom side (about 1 1/2 minutes).
- Turn and cook other side.
- Repeat with remaining batter.
- Place crepes between pieces of waxed paper to keep from sticking together.
- Set aside.
- Prepare crepe mixture and Mornay Sauce Preheat oven to 375 degrees.
- For Mornay sauce-----------.
- In a small saucepan, melt butter and blend in Flour.
- Stir in milk.
- Cook, stirring constantly, until sauce thickens.
- Add cheese and blend well.
- Add egg yolk mixture and blend well.
- Season with salt and pepper and remove from heat.
- For Crepe mixture----------.
- Butter a large shallow baking dish.
- In a skillet melt 4 tablespoons of butter and sauté onions and mushrooms until tender.
- Stir in seafood.
- Add 3/4 cup of Mornay Sauce, 1/4 cup Parmesan cheese, parsley, salt, and pepper.
- Stir together until heated through.
- Spoon 2 tablespoons of mixture into middle of crepe and roll up.
- Place seam side down in buttered baking dish.
- Repeat with remaining crepes.
- Top with remaining sauce and Parmesan cheese.
- Bake for 15 minutes until sauce is warm and bubbly.
Nutrition Facts : Calories 479.5, Fat 34.3, SaturatedFat 18.4, Cholesterol 169.4, Sodium 671.9, Carbohydrate 29.1, Fiber 1.4, Sugar 1.8, Protein 15.1
BAKED FLOUNDER AND CRAB MORNAY
Make and share this Baked Flounder and Crab Mornay recipe from Food.com.
Provided by sweetcakes
Categories < 4 Hours
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Butter a shallow casserole (1 1/2" deep). Cover bottom with 1/2 the flounder. Mix all ingredients for crab filling and place it on top of fish. Cover with remaining fish. Pour Mornay sauce over fish and bake at 375 for 30 minutes or until fish is tender.
- Mornay Sauce:.
- Melt butter for sauce; blend in flour, and slowly add chicken stock and cream, stirring constantly. Bring to a boil; lower heat and simmer 5 minutes. Add cheese; cook until melted.
Nutrition Facts : Calories 439, Fat 18.2, SaturatedFat 9.9, Cholesterol 175.9, Sodium 689.3, Carbohydrate 18.3, Fiber 1.1, Sugar 2.1, Protein 48.5
SEAFOOD AND SPINACH MORNAY
This is a wonderful seafood dish, I guess you could call it a casserole recipe. It tastes wonderful and everyone I have made this for just loves it . It is not the quickest recipe I have posted lately as it has a few different stages and then the final oven cooking time, but it is by no means time intensive and the end result is yummo. I used prawns, white fish fillets and scallops but I am sure you could play around with the ingredients on this one. I mixed up the prawns in that I used some salad prawns and some medium sized prawns, this was just to save a little on cost, instead of buying all medium (more expensive), so feel free to do what you want.
Provided by The Flying Chef
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 904.1, Fat 46, SaturatedFat 26, Cholesterol 316.5, Sodium 1190.2, Carbohydrate 52.7, Fiber 3, Sugar 5, Protein 62.7
SPICY CRAB MORNAY
From the cooking show Out of The Blue (only do seafood recipes). Hoping to make when we can start going crabbing again. Times are estimated on you using freshly cooked crabs.
Provided by ImPat
Categories Crab
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
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).
Nutrition Facts : Calories 292.5, Fat 7.2, SaturatedFat 3.6, Cholesterol 56.7, Sodium 1294.5, Carbohydrate 25.7, Fiber 2.3, Sugar 2.7, Protein 30.7
CRAB AND SPINACH MORNAY
Provided by Pierre Franey
Categories brunch, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
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
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