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crabmeat mornay

(2 ratings)
Recipe by
Susan Feliciano
Oak Ridge, TN

Crab is a favorite of mine. This recipe can be made with either imitation or real crabmeat. If using imitation, chop to about 1/2-inch size. If using real, be sure to pick out the bits of shell and cartilage that may be there. This is rich, and not very diet friendly. I got the basics of this recipe from a restaurant in Virginia years ago, and worked it up to what it is today. I ran this through a recipe analyzer, and although it's high in fat, it is low in carbs - only 11 grams for 1/4 of the whole dish. It's also high in protein, about 25-30 grams depending on the crab you use. Also, you can check out my "Lighter Verson" of this recipe.

(2 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 20 Min

Ingredients For crabmeat mornay

  • 1 lb
    regular crabmeat, or imitation crab
  • 3
    egg yolks
  • 1/2 c
    half and half (or 4 ounces softened cream cheese)
  • 1 can
    cream of chicken soup
  • 3/4 c
  • 2 Tbsp
  • salt to taste
  • 2 Tbsp
    whipping cream (or mayonnaise)
  • 2 Tbsp
    grated parmesan cheese

How To Make crabmeat mornay

  • 1
    Preheat oven to 400 degrees. Grease a 1 1/2 quart casserole, or 4 individual casseroles.
  • 2
    In a large bowl, mix the egg yolks well with the half and half (or whip the softened cream cheese and mix with the egg yolks). Stir the milk into the cream of chicken soup in a saucepan and heat gently. Reserve scant 1/4 cup soup for topping.
  • 3
    Stir the rest of the soup slowly into the egg yolks mixture. Add in the butter, salt, and crabmeat. Turn the mixture into the prepared casserole dish(es).
  • 4
    Combine the reserved soup with the whipping cream or mayonnaise and spread over the top of the casserole(s). Sprinkle with the parmesan cheese.
  • 5
    Bake at 400 degrees for 20 minutes or until lightly browned and heated through. The large casserole dish may take up to 30 minutes.

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