Crab mornay

[Seahorse]

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

Cheers
greg

[castlemaine]

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

[cobiaman]

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...

[Seahorse]

Castlemaine
Bloody fantastic. Thanks heaps for the effort

Cheers
Greg

[Seahorse]

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

[Seahorse]

Mornay, bloody beautiful. Thanks castle main


Greg

[castlemaine]

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