Crabmeat Mornay Recipe

How to make it

---

• Preheat oven to 400° F.
• Grease 1 to 1 1/2-quart casserole or 4 to 5 individual ones.
• Pick over crabmeat and discard any bits of shell or cartilage.
• Mix egg yolks with light cream.
• Add Bechamel Sauce (reserving 2 tablespoons for topping), butter, salt, and crabmeat.
• Turn mixture into prepared casserole or casseroles.
• Combine remaining sauce with whipping cream and spread over top.
• Sprinkle with Parmesan cheese.
• Bake at 400° F. for 20 minutes or until lightly browned and heated through.
• Note: In place of the sauce-cream topping, 4 tablespoons of mayonnaise can be substituted.
• (4-5 servings )
• Bechamel Sauce
• 4 tablespoons butter
• 2 cups hot milk or 1 cup hot milk and 1 cup hot CHICKEN STOCK
• 1 small onion, grated
• 4 tablespoons all-purpose flour
• 1/4 teaspoon salt
• Heat butter and onion together but do not brown.
• Stir in flour and remove from heat.
• Add hot milk or milk and chicken stock mixture and continue to stir rapidly until sauce is smooth.
• Return to heat, stirring continuously until sauce comes to a boil. Gently simmer and stir 3 to 5 minutes longer.
• Strain through a fine sieve.
• (makes 2 1/4 cups)
• Both recipes from The Williamsburg Cookbook, 1975.