Crabmeat Mornay Recipes

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Crabmeat Mornay image

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



To Die For Crab Mornay image

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



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.

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



Crab-meat Mornay image

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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  • 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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