What to do when the fish dies and you can't release it.
Crab Mornay
from the Better Homes and Gardens Easy Everyday Cookbook, vol. 8, Fish and Seafood
Crab season is almost here, try this delicious, easy recipe!
Crab Mornay
from the Better Homes and Gardens Easy Everyday Cookbook, vol. 8, Fish and Seafood
Crab season is almost here, try this delicious, easy recipe!
1 to 1 1/2 lbs. fresh cooked crab legs
dash white pepper
1 10-oz. package frozen pastry shells
2 c. half and half, light cream or milk
1 c. sliced fresh mushrooms
1/2 c. shredded Swiss cheese (2 oz.)
1 small leek, sliced, or 1/2 c. sliced green onions
1/2 c. shredded process Swiss cheese (2 oz.)
1 clove garlic, minced
2 Tbsps. dry sherry
2 Tbsps. margarine or butter
2 Tbsps. all-purpose flour
Fresh thyme sprigs (optional)
Fresh chives (optional)
Ask your butcher to crack the fresh crab legs for you, or use kitchen shears to crack them open. Remove crabmeat from shells and cut up. (You should have about 1 1/2 cups). Set aside. Bake pastry shells according to package directions.
In a medium saucepan cook mushrooms, leek or green onions, and garlic in margarine or butter over medium heat until tender. Stir in flour and white pepper. Add half and half, light cream or milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Reduce heat.
Add natural Swiss cheese and process Swiss cheese to cream mixture, stirring until melted. Stir in crabmeat and dry sherry. Heat thoroughly, do not boil. Serve immediately in pastry shells. If desired, garnish with chives and thyme. Makes 6 servings.