Crab mornay
6 Servings
Ingredients
| Quantity | 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 | Eggs yolks; lightly beaten | |
| 2 | cups | Sharp Cheddar cheese; shredded |
| 3 | tablespoons | Sherry |
Directions
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