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Crab Mornay

 Crab Mornay
"I sometimes have unexpected dinner guests, so I keep the ingredients for this easy microwave entree on hand," relates Beverly Callison of Memphis, Tennessee. Prepared pastry shells overflow with a creamy combination of canned crab and mushrooms. "I serve this with a packaged salad and receive lots of compliments on the meal."
6 ServingsPrep/Total Time: 30 min.


  • 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 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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Crab Mornay (continued)

Directions (continued)

  • melted. Spoon into the pastry shells; sprinkle with parsley. Yield:
  • 6 servings.
Nutritional Facts: 1 serving (1 each) equals 627 calories, 43 g fat (22 g saturated fat), 117 mg cholesterol, 1,053 mg sodium, 35 g carbohydrate, 4 g fiber, 24 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.