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Crab Shrimp Mornay
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- #49796
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 stick butter
1/2 cup flour
1/4 cup grated onion
1/2 cup chopped green onion
1/8 cup chopped parsley
2 cups cream
1 cup dry white wine or vermouth
2 1/2 teaspoons salt
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
2 1/2 ounces Gruyere cheese
2 cans artichokes (bottoms quartered)
2 tablespoons lemon juice
2 pounds shrimp
1 pound lump crab meat
1/2 pound sliced fresh mushrooms
3 tablespoons grated Romano cheese
directions
In a 2 quart sauce pan, melt butter, stir in flour and cook for 5 minutes over medium flames, stirring. Add onions, green onions and cook 2 to 3 minutes, stirring.
Add parsley and gradually add cream. Allow to get hot but do not boil. Add wine, salt and peppers. Blend well.
Bring to a simmer, stirring occasionally. Add Gruyere cheese, then cover, turn off heat and cool. When lukewarm, add lemon juice.
In a 3 quart casserole, make alternate layers of crab meat, shrimp, quartered artichoke bottoms, sliced raw mushrooms, using sauce between layers and on top. Sprinkle with Romano cheese.
Put uncovered, room temperature casserole in a 350 degrees F oven for 30 to 45 minutes.
Serve in pastry cups.
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nutrition data
443 calories, 26 grams fat, 14 grams carbohydrates, 33 grams protein per serving. This recipe is low in carbs.
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reviews & comments
December 27, 2010
This recipe is a winner for sure! I made it for 12 people on Christmas Eve and everyone raved! The only change I would make is to reduce the amount of wine. I used one cup and it ended up being to much liquid in the bottom of the dish. I used a slotted spoon while dishing it out, so no one except me realized it. I will definately make this again using only 1/4 cup of wine.