Best Crab Filled Artichoke Bottoms With Mornay Sauce Recipes

Crab-Filled Artichoke Bottoms With Mornay Sauce image

Provided by Chef GreanEyes

Categories Crab

Time 1h30m

Yield 6 , 6 serving(s)

Number Of Ingredients 20

Steps:

Artichoke Bottoms: Snap off artichoke stems. Snap off tough outer leaves and cut off tender inner leaves. Trim reamaining green parts with veggie peeler. Rub exposed surfaces with lemon wedges to prevent discoloration.
Bring water, lemon juice, salt and olive oil to boil. Add artichokes and boil until tender, about 20 minutes. Remove artichokes and cok. reserving water. When cool enough to handle, remove chokes with spoon and return bottoms to cooking water t keep warm until ready to fill.
Crab Filling: Mix all ingredients and set aside.
Mornay Sauce: Beat cream and egg yolk until well comnbined.
Melt butter over medium-low heat in small saucepan. Stir in flour and cook 2 minutes, stirring constantly and taking care not to burn. Add milk and brin to gentle boil over medium-high heat while stirring. Lower heat and simmer 1 minute. Stir in Gruyere and half the Parmesan and cook, stirring, until cheeses melt. Salt and peper to taste and add nutmeg. Remove from heat and beat in cream-egg mixture. Stir 1/4c sauce into crab mixture.
To Assemble: Line baking sheet with foil and butter it. Place warm artichoke bottoms on baking sheet and divide crab mixture among them. Spoon Mornay sauce over and sprinkle with remainig Parmesan. Broil 4 inches from heat for 4 minutes, until heated through and nicely browned.

Nutrition Facts : Calories 588, Fat 31.8, SaturatedFat 17.1, Cholesterol 156.8, Sodium 1503.2, Carbohydrate 42.2, Fiber 9.2, Sugar 0.5, Protein 38

Crab and Shrimp Crepes With Mornay Sauce image

Provided by Dawn399

Categories Crab

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 22

4 tablespoons butter or 4 tablespoons margarine
1 medium onion, chopped
1/2 lb mushroom, sliced
2 cups cooked crab (I use imitation crab and scallops) or 2 cups cooked scallops (I use imitation crab and scallops)
1/2 cup grated parmesan cheese (divided)
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon white pepper
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
2 tablespoons grated swiss cheese
salt and pepper
1/2 cup half-and-half
1 egg yolk, mixed with the half and half
1 cup milk
1/2 cup water
2 eggs
2 tablespoons melted butter
2 tablespoons cooking oil
1 cup all-purpose flour
1/4 teaspoon salt

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.