Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Work in Progress Crab & Shrimp Mornay




Source of Recipe


my own


Recipe Introduction


This is pretty good, but needs some work. Maybe more cheese? Ground mustard? Mayonnaise?


List of Ingredients




� lb. crabmeat
� lb. small shrimp
2 egg yolks
� c. light cream
1 c. b�chamel sauce
2 T. butter
2 T. whipping cream
2 T. Parmesan cheese
1 T. horseradish
2 t. hot sauce
1 T. sherry
1 c. buttered toasted breadcrumbs


Recipe



Preheat oven to 400 degrees.

Grease a 1 to 1 � qt. casserole. Or 4 � 5 individual ones.

Pick over crabmeat and discard any bits of shell or cartilage.

Mix egg yolks with light cream. Add b�chamel (reserving 2 T. for topping), butter, salt, horseradish, hot sauce, sherry and crabmeat. Turn mixture into prepared casserole dish.

Combine remaining b�chamel with whipping cream and spread over top.

Mix Parmesan cheese with breadcrumbs and sprinkle over casserole.

Bake for 20 minutes or until lightly browned and heated through.

Serves 4 � 5.