Recipe of the Week


Prep Time: 45 Minutes
Yields: 12–15 Servings

This crab mornay is a decadent mixture of crabmeat and cheese blended in a sweet cream sauce. This dish can be served as an appetizer with garlic croutons or as a side dish in individual ramekins.

2 pounds jumbo lump crabmeat
¼ pound butter

¼ cup diced onion
¼ cup diced celery
¼ cup diced red bell pepper
¼ cup diced yellow bell pepper
1 tbsp minced garlic
¼ cup sliced green onions
4 tbsps flour
1 cup shellfish stock
3 cups hot heavy whipping cream
1 ounce dry white wine
1 tsp lemon juice
½ cup grated Parmesan cheese, divided
salt and cracked black pepper to taste
granulated garlic to taste
¼ cup chopped parsley

In a 2-quart, heavy-bottomed saucepan, melt butter over medium-high heat. Add onion, celery, bell peppers, minced garlic and green onions. Sauté 3–5 minutes or until vegetables are wilted. Be careful not to brown vegetables. Sprinkle in flour and blend well to form a white roux, 1–2 minutes. Whisk in shellfish stock and hot heavy whipping cream then bring to a low boil, stirring constantly to keep from scorching. Reduce heat to simmer then add wine and lemon juice. Sprinkle in cheese and stir constantly until melted. Season to taste with salt, pepper and granulated garlic. Add parsley and cook 5–7 minutes, stirring frequently. NOTE: Sauce will thicken immediately. Thin with water or milk if necessary. Serve hot with toasted French bread or garlic croutons.

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