Publisher Photo
Publisher Photo
In Canandaigua, New York, Geneva Schmidtka blends together a rich, cheesy sauce that showcases canned crab meat. The creamy mixture can be served with toast points for a special lunch or over chicken, rice or potatoes for a distinctive dinner.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/3 cup white wine or chicken broth
  • 1 egg, lightly beaten
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 1/2 cup shredded cheddar cheese

Directions

In a small saucepan, combine soup and wine or broth. Cook and stir over medium heat until blended and heated through. Stir 1/2 cupful into the egg; return all to the pan. Place the crab in a greased shallow 1-qt. baking dish; top with soup mixture. Sprinkle with cheese. Bake, uncovered, at 350° for 20 minutes or until the top is lightly browned and cheese is melted. Yield: 4-6 servings.
Originally published as Quick Crab Mornay in Quick Cooking January/February 1999, p9

Nutritional Facts

1 each: 128 calories, 7g fat (3g saturated fat), 75mg cholesterol, 547mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 10g protein.

  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/3 cup white wine or chicken broth
  • 1 egg, lightly beaten
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 1/2 cup shredded cheddar cheese
  1. In a small saucepan, combine soup and wine or broth. Cook and stir over medium heat until blended and heated through. Stir 1/2 cupful into the egg; return all to the pan. Place the crab in a greased shallow 1-qt. baking dish; top with soup mixture. Sprinkle with cheese. Bake, uncovered, at 350° for 20 minutes or until the top is lightly browned and cheese is melted. Yield: 4-6 servings.
Originally published as Quick Crab Mornay in Quick Cooking January/February 1999, p9

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