Crabmeat Mornay

 

Ingredients:

1	Lb	Crabmeat, picked over for shell and cartilage
3		Eggs
½	Cup	Light cream
2	Cups	Béchamel cream (recipe follows)
2	Tbsp	Butter
1	Tsp	Salt
2	Tbsp	Cream
2	Tbsp	Parmesan cheese

Directions:

Preheat oven to 400°F. Grease 1-1/2 quart casserole dish.    Beat eggs well and add light cream. Blend egg mixture into béchamel sauce; add butter, salt and crabmeat. Turn mixture into prepared casserole dish. Spread cream over top and sprinkle with parmesan cheese. Bake for 20 minutes or until ightly browned and heated through.

Bechamel Sauce:

 

2-1/2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 teaspoons salt
¼ teaspoon freshly grated nutmeg

 

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour

and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color,

about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg.

Yields

4-6 servings