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Dooley Mccluskey’s Crab Mornay (Carlsbad California)

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CATEGORY CUISINE TAG YIELD
Meats, Dairy California 8 Servings

INGREDIENTS

1 1/2 lb Crab meat; picked over
3 tb Dry bread crumbs
3 tb Butter; melted
Paprika
2 c Whipping cream
2 c Half and half
2 tb Butter
1/4 c Flour
1/4 c Dry white wine
1/2 c Parmesan cheese; grated
Salt; to taste
White pepper; to taste

INSTRUCTIONS

CRAB
MORNAY SAUCE
Spread about 1/4 cup Mornay Sauce in the bottom of each of 8 individual
casseroles. Divide crab meat and sprinkle 3-ounces over each casserole,
then spoon about 1/4 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
1/2    cups.
NOTES :      You can use the Mornay Sauce with any seafood, including
shrimp and scallops or add diced 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 MC-Recipe Digest by drleroy@juno.com (LeRoy C Trnavsky) on Apr
29, 1998

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