Crabmeat Mornay Recipes
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...
Recipe From justapinch.com
Provided by Susan Feliciano
Categories Seafood
Time 40m
Number Of Ingredients 9
This is the real deal - the same recipe that you get in the best New Orleans seafood restaurants and includes a couple of secret ingredients that you don't normally find in other recipes. Beware! This is a decadent mixture of Gulf crab meat and cheese blended in a sweet cream sauce with a kiss of heat. Crab Mornay is...
Recipe From justapinch.com
Provided by Donna Graffagnino
Categories Other Side Dishes
Time 15h30m
Number Of Ingredients 12
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.
Recipe From food.com
Provided by Julie Bs Hive
Categories One Dish Meal
Time 35m
Yield 6 individual gratin dishes, 6 serving(s)
Number Of Ingredients 12
Recipe From cooking.nytimes.com
Provided by Julia Reed
Categories appetizer
Time 15m
Yield 10 to 12 servings
Number Of Ingredients 11
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EASY CREAMY CRAB MORNAY DIP RECIPE
Jan 18, 2016 Crab Mornay is pure creamy deliciousness with chunks of briny crabmeat and a hint of sherry and is wonderful served in a chafing …
- Melt butter in a heavy medium-size saucepan over medium heat and saute scallions and parsley for 1-2 minutes.
- Add flour, whisk and cook for 1-2 minutes. Add half and half and cheese and whisk until the cheese is melted.
- Add sherry, red pepper to taste, and gently fold in the crabmeat, taking care not to break up the lumps. Heat for a few minutes until the mixture is thoroughly heated.*
- Serve immediately or place in a chafing dish to keep warm. Garnish with chopped parsley or minced scallion greens.
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