Recipe - Dooley Mccluskeys Crab Mornay (Carlsbad California)

CRAB
1 One half pound Crab meat; picked over
3 tablespoon Dry bread crumbs
3 tablespoon Butter; melted
Paprika

MORNAY SAUCE
2 cup Whipping cream
2 cup Half and half
2 tablespoon Butter
One fourth cup Flour
One fourth cup Dry white wine
One half cup Parmesan cheese; grated
Salt; to taste
White pepper; to taste

Spread about One fourth cup Mornay Sauce in the bottom of each of 8 individual
casseroles. Divide crab meat and sprinkle 3ounces over each casserole,
then spoon about One fourth cup of remaining Mornay Sauce over each. Sprinkle
casseroles evenly with the bread crumbs and drizzle with butter. Dust with
paprika. Bake in a preheated 375 degree 10 to 12 minutes.

MORNAY SAUCE Combine whipping cream and half and half in a saucepan. Bring
to a boil but do not scorch. Heat butter in a skillet. Stir in flour and
cook, stirring, until smooth and golden. Stir small amount of hot cream
mixture into the roux, then transfer to cream mixture in the saucepan and
bring to a boil stirring constantly. Add wine and cheese and simmer over
low heat until blended. Season with salt and pepper to taste. Makes about 4
One half cups.

NOTES : You can use the Mornay Sauce with any seafood, including
shrimp and scallops or add minced chicken, turkey or ham to vary the dish.
Be careful with the salt. Some crab meat can be salty depending on how it
was cooked and packed. Best to use fresh crabs and shell your own meat
out. Easy but tasty recipe.
Recipe by: L.A. Times S.O.S.

Posted to MCRecipe Digest by drleroy@juno.com (LeRoy C Trnavsky) on Apr
29, 1998