Best Crabmeat Mornay Recipes

Crabmeat Mornay image

Provided by Susan Feliciano

Categories Seafood

Time 40m

Number Of Ingredients 9

1 lb regular crabmeat, or imitation crab
3 egg yolks
1/2 c half and half (or 4 ounces softened cream cheese)
1 can(s) cream of chicken soup
3/4 c milk
2 Tbsp butter
salt to taste
2 Tbsp whipping cream (or mayonnaise)
2 Tbsp grated parmesan cheese

Steps:

1. Preheat oven to 400 degrees. Grease a 1 1/2 quart casserole, or 4 individual casseroles.
2. In a large bowl, mix the egg yolks well with the half and half (or whip the softened cream cheese and mix with the egg yolks). Stir the milk into the cream of chicken soup in a saucepan and heat gently. Reserve scant 1/4 cup soup for topping.
3. Stir the rest of the soup slowly into the egg yolks mixture. Add in the butter, salt, and crabmeat. Turn the mixture into the prepared casserole dish(es).
4. Combine the reserved soup with the whipping cream or mayonnaise and spread over the top of the casserole(s). Sprinkle with the parmesan cheese.
5. Bake at 400 degrees for 20 minutes or until lightly browned and heated through. The large casserole dish may take up to 30 minutes.

CRABMEAT MORNAY image

Number Of Ingredients 10

1 stick butter
1 small bunch green onions, chopped
1/2 cup finely chopped parsley
2 tablespoons four
1 pint half and half
1/2 pound grated Swiss cheese
1 tablespoon sherry wine
Red pepper to taste
Salt to taste
1 pound white crabmeat

Steps:

Melt butter in heavy pot and saute onions and parsley. Blend in flour, cream, and cheese, until cheese is melted. Add other ingredients and gently fold in crab meat. This may be served in a chafing dish with melba toast or in puff pastry shells

Crabmeat Mornay - Lighter Version image

Provided by Susan Feliciano

Categories Seafood

Time 40m

Number Of Ingredients 9

1 lb crabmeat (i used 4 cans, drained well, but you can also use fresh or imitation)
3 egg yolks
1/4 c fat free half & half
1 can(s) cream of chicken soup (98% fat free)
1/2 c 1% lowfat milk
1 Tbsp butter
1/4 tsp salt
6 Tbsp reduced fat mayonnaise
2 Tbsp grated parmesan cheese

Steps:

1. Preheat oven to 400 degrees. Grease a 1 1/2 quart casserole, or 4 individual casseroles.
2. In a large bowl, mix the egg yolks well with the half & half. Stir the milk into the cream of chicken soup in a saucepan and heat gently.
3. Stir the soup slowly into the egg yolks mixture. Add in the butter, salt, and crabmeat. Turn the mixture into the prepared casserole dish(es).
4. Spread the mayonnaise over top of the casserole and sprinkle with the parmesan cheese.
5. Bake for 25-30 minutes or until lightly browned and heated through.
6. Nutrition Information: Calories 259 Total Fat 12.7 g Saturated Fat 4.2 g Cholesterol 235 mg Sodium 1565 mg Total Carbohydrates 12.2 g Dietary fiber 0.6 g Sugars 3.3 g Protein 19.1 g

Crabmeat Mornay image

Provided by Melissa Spangler

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10