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Monday, February 20, 2012

♥ Crab Mornay ♥

•1 package (10 ounces) frozen puff pastry shells
•1/2 cup butter, cubed
•1 jar (6 ounces) sliced mushrooms, drained
•6 green onions, sliced
•1 jar (4 ounces) diced pimientos, drained
•2 tablespoons all-purpose flour
•1 can (12 ounces) evaporated milk
•2 cups (8 ounces) shredded Swiss cheese
•3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
•1 teaspoon salt
•1/8 teaspoon cayenne pepper
•1/3 cup minced fresh parsley

•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.

Yield: 6 servings.

~~Quick Cooking September/October 2003~~

1 comment:

Elizabeth said...

Thanks for sharing this recipe!
I love crab and this sounds wonderful,although I will use fresh crab since it is plentiful where I live.