Crab mornay

Yield: 6 Servings

Measure Ingredient
1 teaspoon Butter
1 pounds Medium sized fresh mushrooms, cleaned and stems removed
12 ounces Frozen crab meat; defrosted
2 teaspoons Lemon juice
4 tablespoons Butter or margarine
4 tablespoons Flour
2 cups Milk
3 \N Eggs yolks; lightly beaten
2 cups Sharp Cheddar cheese; shredded
3 tablespoons Sherry

Place butter in a 1½ quart baking dish. Microwave at high (100%) 20 to 30 seconds. Place mushroom crowns, hollow side up, in casserole. Cover with wax paper. Microwave at high (100%) 1 ½ minutes. Cover the mushrooms with crab meat and sprinkle with lemon juice. Place butter or margarine in a one quart casserole. Microwave at high (100%) until melted, 1 to 1 ½ minutes.

Stir in flour. Blend in milk Microwave at high (100%) until thickened, 6 to 8 minutes, stirring two or three times during cooking. Stir a small amount of mixture into a bowl with egg yolks and blend. Then add the egg yolk mixture to the white sauce. Microwave at high (100%) 1 minute. Stir in 1 ½ cups cheese and sherry wine. Pour over crab~ topped mushroom crowns.

Cover with wax paper. Microwave at medium (50%) 4 to 5 minutes. Remove wax paper. Sprinkle with remaining cheese. Microwave, uncovered, at medium (50%) until cheese melts, 1 to 2 minutes. Serve over rice or toast points.

Makes 6 servings

Recipe by: Microwave

Posted to recipelu-digest Volume 01 Number 213 by "Diane Geary" <diane@...> on Nov 7, 1997

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