Crab Mornay
Mornay, a mustard-flavoured cheese sauce makes an irresistibly melting topping for scallops served in their shells with crab and a gratinated crunchy topping.
| Servings | Prep Time |
| 6 people | 15minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
- 1 package (10 ounces) frozen puff pastry shells
- 1/2 cup butter cubed
- 1 jar (6 ounces) sliced mushroomsdrained
- 6 green onionssliced
- 1 jar (4 ounces) diced pimientosdrained
- 2 tablespoons all purpose flour
- 1 can (12 ounces) evaporated milk
- 2 cups (8 ounces) shredded Swiss cheese
- 3 cans (6 ounces each) crabmeatdrained, flaked and cartilage removed
- 1 teaspoon Salt
- 1/8 teaspoon cayenne pepper
- 1/3 cup minced fresh parsley
Instructions
- 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.
Note :
- This recipe was tested in a 1,100-watt microwave.
Recipe Notes
