Crab And Spinach Mornay Recipes

CRAB MORNAY

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.

CRAB CREPES

Steps:

• Place flour, water, eggs, 2 tablespoons melted butter, and 1/2 teaspoon salt into a blender. Cover and blend for 2 minutes. Chill batter in refrigerator for two hours.
• Heat an oiled, non-stick skillet over medium heat. Pour in enough of the chilled batter to cover half of the skillet. Tip and rotate the skillet until the batter covers the entire area. Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. Turn the crepe over, and continue cooking until lightly golden on the other side. Place the crepe onto a plate, and cover with a kitchen towel to keep moist. Repeat with the remaining batter, lightly oiling the skillet as needed to keep the crepes from sticking.
• Cook and stir green onions with 4 tablespoons butter in a skillet over medium-high heat until tender, 3 to 5 minutes. Add sherry, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper; stir to combine. Mix in crab.
• Melt 4 tablespoons butter in a saucepan over medium-high heat. Whisk in flour. Add milk, 1/4 salt, and 1/4 teaspoon ground black pepper; bring to a boil for 1 minute. Remove from heat.
• Beat heavy cream and egg yolks together in a small bowl. Gradually add egg mixture to butter-flour mixture, stirring constantly. Fold in grated cheese to form a thick sauce.
• Pour sauce into crab meat mixture, reserving 1 cup of the sauce; stir to combine.
• Lay out one crepe on a flat surface. Spoon 2 heaping spoonfuls of crab mixture at one end of the crepe, then roll crepe up around the filling. Repeat with remaining crepes. Top each with reserved cheese sauce and serve.

CRAB GRATIN WITH POTATOES, LEEKS, AND SPINACH

Steps:

• Prepare a medium heat fire (375°F) in a wood-fired oven or cooker.
• Heat half of the olive oil in a small skillet over medium heat and sauté the leeks until wilted, about 7 minutes. Blend together with the crabmeat, mustard, chili powder, and Worcestershire sauce in a bowl and set aside. Heat the remaining olive oil in a saucepan over medium heat and sauté the spinach until most of the moisture has evaporated. Stir in the tarragon, salt, and white pepper. Remove from the heat, stir in the crab mixture, and set aside.
• To make the Mornay sauce, melt the butter in a skillet over medium heat. When it has stopped foaming, stir in the flour and cook, stirring, for 3 minutes. Whisk in the milk, nutmeg, zest, salt, and pepper. Add the Gruyère and sherry. Cook, stirring, until thickened. Remove from the heat and set over a pot of simmering water.
• In a small bowl, combine the bread crumbs and 1/2 cup of the Gruyère. Coat an 8-cup clay casserole or gratin dish with olive oil. Dust the bottom of the dish with the bread-crumb mixture. Line the dish with one-third of the potatoes, overlapping the slices lengthwise.
• Blend one-third of the Mornay sauce into crab mixture. Lightly salt and pepper the potatoes in the gratin dish and cover with half of the crab mixture. Add another one-third of the potatoes, then cover with the remaining crab mixture. Layer with the remaining potatoes and then the remaining Mornay sauce. Bake for 25 to 30 minutes. Top with 1/4 cup Gruyère and bake for 10 minutes, or until the potatoes are tender and the cheese is browned. Remove from the oven and let stand for 10 minutes before serving.

CRAB MORNAY

Steps:

• Melt butter in a medium-sized saucepan and fry green onions until soft. Add flour and cook, stirring constantly, for 1 minute. Remove from heat source and add milk, wine, and mustard. Return to heat source and bring to a boil, stirring constantly. Add crabmeat and cream.
• Spoon mixture into six individual gratin dishes, or if you prefer, in a large baking dish.
• Mash the potatoes with milk and butter and spread evenly over crab mixture. Sprinkle with grated cheese. Brown under broiler and garnish with lemon slices and parsley.

CRAB-MEAT MORNAY

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.

CRAB MORNAY

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.

SEAFOOD AND SPINACH MORNAY

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.

TO DIE FOR CRAB MORNAY

Steps:

• 1. On medium heat melt butter in large skillet then add green onions and sauté until tender.
• 2. Add flour and stir well to remove lumps. Reduce heat to medium-low and simmer for about 3-4 minutes. You don't want to brown the flour but cook out the raw flour taste.
• 3. Add the half & half, liquid crab boil and cheese and let it melt down into the mixture, stirring often. You only want this to come to a simmer; DO NOT LET IT BOIL or the cheese may separate and get grainy.
• 4. When heated through add the parsley, sherry and granulated garlic, stir well and fold in crab meat. Heat through and be careful not to break up crab meat. Add salt & cayenne pepper to taste.
• 5. Serve in a chafing dish or small crock pot with garlic parmesan panetini toast or melba toast.
• 6. *Note: I use the special lump crab meat, which comes from the claw. It doesn't break down as easily as the white lump but still has an amazing crab flavor and texture. You can also use 1 pound of lump crab meat but it will break down very easily. Pick through for shells and cartilage and make sure to drain ALL of the liquid from the crab meat.
• 7. If serving in individual ramekins, you can top crab mixture with additional Swiss cheese if desired and place under broiler for about 2 minutes before serving. Goes great with steak.

CRAB AND SHRIMP CREPES WITH MORNAY SAUCE

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.

CRAB MORNAY

Steps:

• Combine first four ingredients in saucepan; bring to a boil.
• Add mushrooms and green onions. Cover, reduce heat and simmer 1 minute or until mushrooms are tender.
• Combine milk and cornstarch and add to mushroom mixture. Cook, stirring, for 2 minutes until thickened.
• Remove from heat and add cheese; stir until melted, Stir in crab meat.
• Spoon into 2 ramekins or those shell shaped ceramic dishes. Sprinkle with paprika.
• Broil 2 minutes or until hot.
• Garnish with green onion fan.