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Crab Mornay
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1 package (10 ounces) frozen puff pastry shells
1/2 cup butter, cubed
1 jar (6 ounces) sliced mushrooms, drained
6 green onions, sliced
1 jar (4 ounces) diced pimientos, drained
2 tablespoons all-purpose flour
1 can (12 ounces) evaporated milk
2 cups (8 ounces) shredded Swiss cheese
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 teaspoon salt
1/8 teaspoon cayenne pepper
1/3 cup minced fresh parsley
Bake pastry shells according to package directions. Meanwhile, place butter in a
2-qt. microwave-safe dish. Cover and microwave on high for 20-30 seconds or until
melted. Add the mushrooms, onions and pimientos. Cover and cook on high for 2-3
minutes or until vegetables are crisp-tender. Combine the flour and milk until
smooth; gradually stir into the vegetable mixture. Microwave, uncovered, on high
for 2-3 minutes or until thickened, stirring often. Add the cheese, crab, salt
and cayenne. Cook, covered, on high for 30-60 seconds or until the cheese is
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Printed from tasteofhome.com Jul 6, 2008Copyright Reiman Media Group, Inc © 2008 |