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Crab Mornay Recipe

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This recipe for Crab Mornay is from Our Lady of Lourdes Catholic School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. fresh, lump crabmeat, shells removed, rinsed and thoroughly drained
1 stick of butter
2 8 oz. packages of Philadelphia cream cheese, softened to room temperature
2 tbsp. freshly squeezed lemon juice
1 tbsp. Worcestershire sauce
Tabasco sauce to taste
1 pinch of cayenne pepper
salt and pepper to taste
Directions:
Directions:
Melt butter in a double boiler.

Add cut pieces of cream cheese to melted butter, stirring with a whisk to fully incorporate.

Add lemon juice, Worcestershire, and Tabasco sauces.

Gently fold in crabmeat, warming thoroughly.

Season with cayenne pepper and salt.

Serve in a chafing dish accompanied by toasted rounds or crackers, or bake in Phyllo pastry cups or broiled in mushrooms.
Personal Notes:
Personal Notes:
Baked Crabmeat in Phyllo pastry cups

1 package mini Phyllo cups (available in freezer section of local supermarkets)
1/2 c. Crab Mornay, chilled for easier handling
Pinch of paprika for garnish

 

 

 

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