Crab Filled Artichoke Bottoms With Mornay Sauce 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.

SPINACH STUFFED ARTICHOKE BOTTOMS

Steps:

• Prepare artichokes or buy canned bottoms. To prepare remove stem and then break the leaves of the base. Artichoke should have a conical shape when done. Cut off the core of the artichoke above the base. Base should be trimmed with vegetable peeler until all of the fibrous material is removed. Place the core and bottom in lemon water. The choke will be removed after cooking.
• Arrange artichoke pieces in one layer in saucepan with little oil, water, lemon juice and a dash of salt. Cook for 20-25 minutes covered. Once tender remove bottoms with spoon and pour cooking liquid over the bottoms.
• Spinach Sauté:.
• Cook in skillet with dash of salt 3-4 minutes until wilted. Drain. Using a spoon, press spinach to extract water. Chop the spinach and sprinkle with salt and pepper. Heat butter in skillet until dark brown then add spinach. Sauté just until heated. Reheat the artichoke bottoms in their liquid and drain. Arrange them in a gratin dish and spoon spinach into each one. Press the Swiss cheese on top of spinach.
• Gratin Sauce:.
• Melt the butter in a heavy saucepan and add flour. Mix with whisk and cook on medium heat for 10 seconds. Add the milk all at once and mix with whisk. Add the salt, pepper, and nutmeg. Stir until sauce boils. Reduce heat and boil for 30 seconds. Add cream and remove from heat.
• Preheat the broiler. Coat the artichokes with sauce and sprinkle with parmesan cheese. Heat under broiler for 3-4 minutes or until browned.

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 STUFFED ARTICHOKES

Steps:

• Lightly oil baking sheet with olive oil and place in the oven to preheat.
• Trim and clean the artichokes by removing the lower 3 to 4 rows of outer leaves, and leaving 1/2-inch of stem. Trim the sharp tips off the remaining leaves with kitchen shears.
• In large pot, boil or steam artichokes 30 to 45 minutes, or until knife easily enters the base of the leaves. Remove from pan and let cool.
• Preheat oven to 400 degrees F.
• In medium mixing bowl, mix mayonnaise and Worcestershire sauce. When smooth, season with salt and pepper, to taste. Mix in bread crumbs, tarragon, scallions, parsley, lemon juice, lemon zest, and crab meat until well blended.
• Remove leaves from cooled artichokes, and scoop out choke inside. Generously fill artichoke with crabmeat mixture (approximately 2 to 3 tablespoons per artichoke), until a small mound is present in each, Drizzle each lightly with olive oil.
• Bake stuffed artichokes for 20 minutes, or until tops are lightly browned.
• Serve immediately.

FETA-STUFFED ARTICHOKE BOTTOMS

Steps:

• Preheat your broiler.
• Line a cookie sheet with aluminum foil.
• Combine the peppers, olives, cheese and olive oil in a bowl. Mix well.
• Place the artichoke bottoms on the prepared cookie sheet.
• Mound 1 1/2 teaspoons of stuffing on top of each artichoke.
• Broil for about 7 minutes, or until the tops are golden.
• Enjoy!