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Thread: Crab mornay

  1. #1

    Crab mornay

    Who has a good recipe for this. Nothing hot or spicy.

    Cheers
    greg

  2. #2

    Re: Crab mornay

    Crab meat
    40g flour
    500ml milk, warmed
    70g gruyere cheese, grated
    2 egg yolks
    100g bacon
    1 small brown onion, chopped
    Nutmeg
    Salt pepper
    Method

    Saute onion and bacon in a pan with a little oil.
    Cook well and set aside.

    In a saucepan melt butter. Add flour and stir for a few minutes to cook the flour, but not to colour. Slowly add warmed milk stirring continuosly to avoid lumps. Cook for about 5 minutes to cook out the flour. Add gruyere cheese then when it's cooled a little, add the egg yolks one by one then., add the bacon and onion mix, season with nutmeg, salt and pepper. Pour over crab meat, sprinkle with extra cheese, season with pepper and bake in a hot oven until golden at 200C for about 10 - 15 minutes

    Used this recipe from 'The Cook and the Chef' for many other mornay type recipes (ie scallop) and been consistent. I sometimes use Swiss cheese instead of Gruyere and also have left out bacon at times.
    Cheers

  3. #3
    Quote Originally Posted by castlemaine View Post
    Used this recipe from 'The Cook and the Chef' for many other mornay type recipes (ie scallop) and been consistent. I sometimes use Swiss cheese instead of Gruyere and also have left out bacon at times.
    Cheers
    That dude just freaks me out...

  4. #4

    Re: Crab mornay

    Castlemaine
    Bloody fantastic. Thanks heaps for the effort

    Cheers
    Greg

  5. #5

    Re: Crab mornay

    Castlemaine, I got 4 sand crabs to use. How many crabs do u put into the receive u gave me.
    Going to cook tonight.

    Cheers
    Greg

  6. #6

    Re: Crab mornay

    Mornay, bloody beautiful. Thanks castle main


    Greg

  7. #7

    Re: Crab mornay

    Sorry mate did not see your post or PM till now. We mostly use it for scallops by scooping what we need on top of each scallop.
    I would assume you'd make a consistency like porridge with crab meat.
    Glad you liked it.
    Cheers
    Ivan

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