Best 11 Crab Mornay Recipes

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Indulge in the exquisite Crab Mornay, a culinary masterpiece that tantalizes taste buds with its rich, creamy, and decadent flavors. This classic French dish combines tender crab meat with a luscious Mornay sauce, creating a harmonious symphony of textures and flavors. Prepared with a medley of aromatic herbs and spices, the Mornay sauce envelops the crab meat in a velvety embrace, resulting in a dish that is both elegant and comforting. Explore the diverse recipes presented in this article, each offering unique interpretations of this timeless dish. From the traditional version featuring a creamy béchamel sauce to innovative variations that incorporate white wine, mustard, or even a touch of curry, there's a Crab Mornay recipe for every palate. Embark on a culinary journey and discover the perfect recipe to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

CRAB-STUFFED FLOUNDER WITH MORNAY SAUCE AND GREEN BEANS ALMONDINE



Crab-Stuffed Flounder with Mornay Sauce and Green Beans Almondine image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 23

Salt and pepper
1 1/2 pounds fresh green beans, trimmed
3 tablespoons butter
1/2 cup sliced almonds, toasted
2 tablespoons butter
2 tablespoons flour
2 cups milk
Salt and pepper
Freshly grated nutmeg
1 cup grated Gruyere cheese
2 tablespoons butter
1 large shallot, minced
2 cloves garlic
1 stalk celery, minced
1/3 cup dry vermouth
A few dashes hot sauce, such as Tabasco
1/4 cup breadcrumbs
1 tablespoon chopped fresh thyme
1 teaspoon Old Bay seasoning
1 1/2 to 2 cups fresh crabmeat
Salt and pepper
4 flounder fillets, skin off
4 tablespoons butter

Steps:

  • For the green beans almondine: Place a large pot of salted water over high heat and bring to a boil. Working in batches (to avoid crowding the pot and slowing the return a boil), cook the green beans for about 3 minutes, or until al dente. With a slotted spoon or tongs, transfer the green beans directly to an ice-filled bowl and shock to stop cooking. Drain well.
  • Heat the butter in a large skillet over medium-high heat until foaming and beginning to smell nutty. Add the blanched green beans and toss to coat. Add the toasted almonds and season with salt and pepper.
  • For the Mornay sauce: Melt the butter in a medium pot over medium heat. Sprinkle in the flour and mix with a wooden spoon to make a roux--it should look like wet sand. Cook, stirring, for a couple minutes and then whisk in milk. Bring to a simmer, stirring and scraping the bottom and scorners of the pan, and cook for a few minutes. Season with some salt, pepper and nutmeg. Remove from the heat and add the Gruyere, stirring until fully melted and combined.
  • For the crab-stuffed flounder: Preheat the oven to 375 degrees F. Melt the butter in a skillet over medium-high heat. Add the shallots, garlic and celery; cook until softened, 4 to 5 minutes.
  • Deglaze the pan with the vermouth and hot sauce to taste, and let cook for another minute. Pour the vegetables into a medium bowl and add the breadcrumbs, thyme and Old Bay; mix to combine. Gently fold in the crabmeat. Add salt and pepper to taste.
  • Rinse and pat dry the flounder fillets and lay on a baking sheet. Spread the stuffing along half of each fillet and fold over to enclose. Dot evenly with butter and sprinkle with salt and pepper. Bake until cooked through, 25 to 30 minutes
  • Set the stuffed flounder on serving plates and top with Mornay sauce. Serve with the green beans on the side.

CRAB MORNAY



Crab Mornay image

"I sometimes have unexpected dinner guests, so I keep the ingredients for this easy microwave entree on hand," relates Beverly Callison of Memphis, Tennessee. Prepared pastry shells overflow with a creamy combination of canned crab and mushrooms. "I serve this with a packaged salad and receive lots of compliments on the meal."

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

1 package (10 ounces) frozen puff pastry shells
1/2 cup butter, cubed
1 jar (6 ounces) sliced mushrooms, drained
6 green onions, sliced
1 jar (4 ounces) diced pimientos, drained
2 tablespoons all-purpose flour
1 can (12 ounces) evaporated milk
2 cups shredded Swiss cheese
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 teaspoon salt
1/8 teaspoon cayenne pepper
1/3 cup minced fresh parsley

Steps:

  • Bake pastry shells according to package directions. Meanwhile, place butter in a 2-qt. microwave-safe dish. Cover and microwave on high for 20-30 seconds or until melted. Add the mushrooms, onions and pimientos. Cover and cook on high for 2-3 minutes or until vegetables are crisp-tender., Combine flour and milk until smooth; gradually stir into the vegetable mixture. Microwave, uncovered, on high for 2-3 minutes or until thickened, stirring often. Add the cheese, crab, salt and cayenne. , Cook, covered, on high for 30-60 seconds or until the cheese is melted. Spoon into the pastry shells; sprinkle with parsley.

Nutrition Facts : Calories 627 calories, Fat 43g fat (22g saturated fat), Cholesterol 117mg cholesterol, Sodium 1053mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 4g fiber), Protein 24g protein.

CRAB-MEAT MORNAY



Crab-meat Mornay image

Provided by Julia Reed

Categories     appetizer

Time 15m

Yield 10 to 12 servings

Number Of Ingredients 11

8 tablespoons (1 stick) butter, softened
1 bunch scallions, chopped, with some green included
2 tablespoons flour
2 cups heavy cream
8 ounces (2 cups) grated Gruyère or Swiss cheese
1 tablespoon dry sherry
1/4 teaspoon cayenne pepper
1/4 teaspoon salt, or more to taste
1 pound jumbo lump crab meat
1/2 cup chopped fresh parsley
Toast points or tart shells (Siljans is a good, crispy brand)

Steps:

  • Melt the butter in a heavy saucepan over medium-high heat..Add the scallions and sauté about 3 minutes,until soft.
  • Whisk in the flour. Add the cream and whisk until smooth. Stir in the cheese and blend until smooth. Add the sherry and cayenne and 1/4 teaspoon salt (or to taste) and gently fold in the crab meat and parsley.
  • Serve in a chafing dish accompanied by toast points,or fill small tart shells and pass them on trays.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 28 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 17 grams, Sodium 280 milligrams, Sugar 2 grams, TransFat 0 grams

TO DIE FOR CRAB MORNAY



To Die For Crab Mornay image

This is the real deal - the same recipe that you get in the best New Orleans seafood restaurants and includes a couple of secret ingredients that you don't normally find in other recipes. Beware! This is a decadent mixture of Gulf crab meat and cheese blended in a sweet cream sauce with a kiss of heat. Crab Mornay is...

Provided by Donna Graffagnino

Categories     Other Side Dishes

Time 15h30m

Number Of Ingredients 12

1/2 c butter, unsalted
1 bunch green onions, thinly sliced
2 tsp all purpose flour
1 pt half & half
2-3 drops liquid crab boil
1/3 c parsley, chopped fine
1/2 lb swiss cheese, shredded
1 Tbsp sherry
1 tsp granulated garlic or powder
salt, & white pepper
1/2 tsp cayenne pepper
1 lb crab meat, special claw, claw or lump, drained and picked through and shells removed - please do not use immitation

Steps:

  • 1. On medium heat melt butter in large skillet then add green onions and sauté until tender.
  • 2. Add flour and stir well to remove lumps. Reduce heat to medium-low and simmer for about 3-4 minutes. You don't want to brown the flour but cook out the raw flour taste.
  • 3. Add the half & half, liquid crab boil and cheese and let it melt down into the mixture, stirring often. You only want this to come to a simmer; DO NOT LET IT BOIL or the cheese may separate and get grainy.
  • 4. When heated through add the parsley, sherry and granulated garlic, stir well and fold in crab meat. Heat through and be careful not to break up crab meat. Add salt & cayenne pepper to taste.
  • 5. Serve in a chafing dish or small crock pot with garlic parmesan panetini toast or melba toast.
  • 6. *Note: I use the special lump crab meat, which comes from the claw. It doesn't break down as easily as the white lump but still has an amazing crab flavor and texture. You can also use 1 pound of lump crab meat but it will break down very easily. Pick through for shells and cartilage and make sure to drain ALL of the liquid from the crab meat.
  • 7. If serving in individual ramekins, you can top crab mixture with additional Swiss cheese if desired and place under broiler for about 2 minutes before serving. Goes great with steak.

CRAB MORNAY



Crab Mornay image

Different from the other three posted on Zaar this one comes from The Popular Potato which are used in this recipe as a topping for the dish.

Provided by Julie Bs Hive

Categories     One Dish Meal

Time 35m

Yield 6 individual gratin dishes, 6 serving(s)

Number Of Ingredients 12

3 tablespoons butter
4 green onions, chopped
1 tablespoon flour
1/2 cup milk
1/4 cup white wine
2 teaspoons Dijon mustard
1 lb canned crabmeat, drained
1/2 cup cream
4 medium potatoes, peeled and cooked
1 dash milk, for mashing
grated cheese, to taste
6 slices lemon and chopped fresh parsley, to garnish

Steps:

  • Melt butter in a medium-sized saucepan and fry green onions until soft. Add flour and cook, stirring constantly, for 1 minute. Remove from heat source and add milk, wine, and mustard. Return to heat source and bring to a boil, stirring constantly. Add crabmeat and cream.
  • Spoon mixture into six individual gratin dishes, or if you prefer, in a large baking dish.
  • Mash the potatoes with milk and butter and spread evenly over crab mixture. Sprinkle with grated cheese. Brown under broiler and garnish with lemon slices and parsley.

Nutrition Facts : Calories 323.5, Fat 13.8, SaturatedFat 8.2, Cholesterol 107.5, Sodium 338.7, Carbohydrate 28.5, Fiber 3.5, Sugar 1.5, Protein 19.9

QUICK CRAB MORNAY



Quick Crab Mornay image

In Canandaigua, New York, Geneva Schmidtka blends together a rich, cheesy sauce that showcases canned crab meat. The creamy mixture can be served with toast points for a special lunch or over chicken, rice or potatoes for a distinctive dinner.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4-6 servings.

Number Of Ingredients 5

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/3 cup white wine or chicken broth
1 egg, lightly beaten
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup shredded cheddar cheese

Steps:

  • In a small saucepan, combine soup and wine or broth. Cook and stir over medium heat until blended and heated through. Stir 1/2 cupful into the egg; return all to the pan. , Place the crab in a greased shallow 1-qt. baking dish; top with soup mixture. Sprinkle with cheese. Bake, uncovered, at 350° for 20 minutes or until the top is lightly browned and cheese is melted.

Nutrition Facts : Calories 128 calories, Fat 7g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 547mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.

CRAB AND SPINACH MORNAY



Crab and Spinach Mornay image

Provided by Pierre Franey

Categories     brunch, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

1 pound crab meat, preferably lump
1-1/4 pounds fresh spinach
4 tablespoons butter
3 tablespoons flour
Salt to taste if desired
Freshly ground pepper to taste
1/8 teaspoon cayenne pepper
1-3/4 cups milk
1/3 cup heavy cream
1/8 teaspoon freshly grated nutmeg
2 tablespoons finely diced cheese, preferably Gruyere or Swiss
2 tablespoons finely chopped shallots
2 tablespoons freshly grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees.
  • Pick over crab meat carefully to remove and discard pieces of shell or cartilage. Do not break up the pieces of crab; leave them as whole as possible. Set aside.
  • Pick over spinach to remove tough stems or blemished leaves. Rinse well and drain. Set aside.
  • Heat 3 tablespoons butter in a saucepan and add flour, stirring rapidly with a whisk. Add salt, pepper and cayenne. When blended, stir in milk, cream and nutmeg. Let simmer, stirring often from the bottom, about 10 minutes. Add cheese and stir until melted.
  • Put spinach in a deep skillet or casserole without water. Cook, stirring often, until the leaves wilt. Drain. Press or squeeze to extract as much liquid as possible from the leaves. Chop spinach until it is medium fine.
  • Heat remaining tablespoon of butter in a skillet and add 1 tablespoon shallots. Cook briefly, stirring, and add spinach. Add salt and pepper. Spoon mixture into a baking dish (an oval dish measuring 14 by 8 by 2 inches is ideal).
  • Spoon crab into a smaller ovenproof dish and sprinkle with remaining tablespoon of chopped shallots. Place in oven and bake 5 minutes. Scatter crab meat over spinach and smooth it to make an even layer. Spoon cheese sauce over all and smooth it over. Sprinkle Parmesan cheese evenly on top.
  • Place dish in oven and bake 10 minutes. Heat broiler. Let broil, leaving the door partly ajar, about 2 minutes or until nicely glazed on top. Serve.

Nutrition Facts : @context http, Calories 446, UnsaturatedFat 9 grams, Carbohydrate 17 grams, Fat 28 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 17 grams, Sodium 981 milligrams, Sugar 7 grams, TransFat 0 grams

CRAB AND CHILE RAVIOLI WITH MORNAY SAUCE



Crab and Chile Ravioli with Mornay Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 19

1 tablespoon butter
1 tablespoon olive oil
1 jalapeno, seeded, finely diced
1 Fresno chile, seeded, finely diced
1 large shallot, finely diced
Kosher salt and freshly ground black pepper
3 to 4 cloves garlic, grated or minced
1/4 to 1/2 cup sherry or dry vermouth
8 ounces lump crabmeat, picked through for shells
1/2 cup combined chopped fresh chives, oregano, parsley and thyme, some reserved for garnish
2 tablespoons butter
2 tablespoons flour
2 cups milk
Freshly grated nutmeg
Kosher salt and freshly ground black pepper
1 cup grated Gruyere
4 sheets fresh pasta, cut into 12- to 14-inch pieces, covered with a clean dish towel until ready to use
Semolina, for dusting
Zest of 1 lemon, for garnish

Steps:

  • For the crab and chile filling: Heat the butter and olive oil in a medium skillet over medium-low heat. Add the jalapeno, Fresno chile and shallots; season with salt and pepper. Let sweat for about 5 to 7 minutes, adding the garlic during the last couple minutes. Raise the heat to medium, add the sherry (to deglaze the pan) and let bubble until almost evaporated. Remove from the heat and let cool to room temperature.
  • Add the crab, herbs and chile-shallot mixture to a medium bowl. Season generously with salt and pepper; set aside.
  • For the Mornay sauce: Melt the butter in a medium pot over medium heat. Sprinkle in the flour and mix with a wooden spoon for a few minutes to make a roux (it should look like wet sand). Whisk in the milk, making sure to scrape the corners of the pan. Bring to a simmer and cook for a few minutes. Season with nutmeg, salt and pepper, and then remove from the heat. Add the Gruyere and stir until fully melted and combined. Add about a 1/4 cup of the Mornay sauce to the crab mixture to bind.
  • For the ravioli: Place a sheet of pasta on a work surface. Fold it in half the wide/long way to make a slight crease down the middle, then lay back out flat. Place 1 to 2 tablespoon-size dollops of the crab mixture every few inches on one half of the pasta sheet. Brush a little water on the border of the pasta sheet and around each ravioli. Fold the top half of pasta sheet over to cover the filling, squeezing out as much air as possible (so they don't pop open in the water). Use a knife, pasta roller or ring cutter to cut out the ravioli. Dust with semolina and reserve on a parchment-lined baking sheet. Repeat with the remaining pasta sheets and crab mixture.
  • Bring a wide shallow pot of salted water to a boil.
  • Warm the remaining Mornay sauce in a large skillet over medium-low heat. Use pasta water to thin to the desired consistency as needed.
  • Cook the ravioli in the boiling water, in batches if necessary, until they float to the top, a few minutes. Transfer the ravioli straight into the skillet with the Mornay sauce and toss gently to coat. Place 3 to 5 ravioli on a plate and spoon a little more Mornay sauce on top. Garnish with the chopped herbs and lemon zest.

CRAB MORNAY



CRAB MORNAY image

Categories     Shellfish     Bake     Dinner

Yield 2 people

Number Of Ingredients 9

4 tablespoons of butter
4 tablespoons of flour
1 cup of whipping cream
salt
2 cups of lump crab meat
1/2 cup of sherry
1/2 cup of grated Parmesan
1 cup sliced mushrooms
package of wide egg noodles

Steps:

  • Make white sauce with first four ingredients Add sherry and mushrooms to white sauce. Add crabmeat. Top with cheese. Bake 25 to 30 minutes in 350 degree oven. Serve over cooked noodles.

SPICY CRAB MORNAY



Spicy Crab Mornay image

From the cooking show Out of The Blue (only do seafood recipes). Hoping to make when we can start going crabbing again. Times are estimated on you using freshly cooked crabs.

Provided by ImPat

Categories     Crab

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

400 g crabmeat (about 4 blue swimmer crabs)
2 teaspoons butter
3 shallots (finely chopped)
80 g green capsicum (green peppers finely chopped)
1 teaspoon Worcestershire sauce
cayenne pepper (pinch of)
1/4 teaspoon black pepper (freshly ground)
100 g low-fat cheese
1 tablespoon tomato puree
1/2 lemon (juice of)
4 tablespoons parmesan cheese
1 cup breadcrumbs (fresh)

Steps:

  • Clean the crabs and remove all the flesh from the body, legs and claws.
  • Thoroughly clean the backs of the crabs and reserve for use as a serving dish.
  • Melt butter in a frypan/skillet and fry the shallots and capsicum for 2 to 3 minutes and then add the remaining ingredients EXCEPT the parmesan cheese and combine well.
  • Heat through but DO NOT bring to the boil.
  • Fill the crab shells or individual ramekins with the mixture.
  • Sprinkle a tablespoon parmesan cheese over each serve and bake in a hot oven until golden brown (or you could put under the grill/broiler).

Nutrition Facts : Calories 292.5, Fat 7.2, SaturatedFat 3.6, Cholesterol 56.7, Sodium 1294.5, Carbohydrate 25.7, Fiber 2.3, Sugar 2.7, Protein 30.7

CRAB MEAT MORNAY



CRAB MEAT MORNAY image

Sometimes I leave out the cayenne and sometimes I put more, it depends on who it is made for. I like it both ways. Enjoy!

Provided by Eddie Jordan

Categories     Seafood Appetizers

Time 15m

Number Of Ingredients 8

1 stick butter, melted
1 small bunch green onions
small amount parsley
1 lb lump crab meat
1 pt half & half or heavy cream
1 8 oz. pkg. grated swiss cheese.
2 Tbsp all purpose flour
cayenne pepper to taste

Steps:

  • 1. Melt butter in a heavy sauce pan, saute onions and parsley.
  • 2. Add flour and half & half and swiss cheese.
  • 3. Continue to stir until cheese melts, fold in crab maet and seasoning. Serve with crackers.

Tips:

  • For the creamiest sauce, use a combination of heavy cream and béchamel sauce.
  • Feel free to add other ingredients to the sauce, such as grated Parmesan cheese, chopped chives, or a splash of white wine.
  • If you don't have fresh crab meat, you can use canned or frozen crab meat instead. Just be sure to thaw it before using.
  • Serve crab Mornay over rice, pasta, or even toast.
  • Crab Mornay can also be used as a filling for crepes or omelets.

Conclusion:

Crab Mornay is a delicious and versatile dish that can be enjoyed in many different ways. Whether you serve it over rice, pasta, or toast, or use it as a filling for crepes or omelets, you're sure to enjoy this classic French dish.

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