How to Cook Fish and Seafood - Recipes and Information
Custom Search

Recipes for Crab


Crab and Shrimp Mornay (Serves 2)

Crab Recipes, Main Dish Recipes, Prawn Recipes
 


Seafood Recipes by Classification
Recipes for Fish
Recipes for Shellfish
Recipes for Crustaceans (Shrimp, Crab...)
Recipes for Cephalopods (Squid, cuttlefish...)
 
 
Seafood Recipes by Course Type
Starter Recipes
Main Dish Recipes
Finger Food Recipes
Barbeque Recipes
Quick & Easy Seafood Recipes
Seafood Soup Recipes
 
Seafood Recipes by Country Cuisine
Asian Seafood Recipes
Italian Seafood Recipes
Greek Seafood Recipes
Thai Seafood Recipes
Japanese Seafood & Sushi Recipes
Mexican Seafood Recipes
 
 
Recipe Links
Seafood Recipes
Beef Recipes
Chicken Recipes
Pork Recipes
Lamb Recipes
Vegetable Recipes
Pasta Recipes
Chocolate Recipes
Desert Recipes
General Recipe Sites
Fishing Websites
Top 100 Listed Recipes Sites
 
 

Crabmeat - Seafood packer and processor, canned, fresh and frozen Pasteurized Crabmeat, Blue Swimming Crab, Portunus Pelagicus, Soft Shell Crab, Stuffed Raw Crabmeat, Raw Crabmeat Portion

 
Cooking & Preparation Time:  30 minutes  

Starfish Rating:


 
Ingredients
2 tablespoons of butter or margarine, melted
2 tablespoons of all purpose flour
1 cup of milk
1 tablespoon of fine sherry
Salt to taste
2 tablespoons of finely chopped green onion
2 tablespoons of finely chopped fresh parsley
1/2 pound of Lump white crabmeat
1/4 pound of fresh shrimp, boiled
fresh chives, garnish
Lightly steamed asparagus
2 large, or 4 small, Pastry Shells
 
Method

Stir the flour into the melted butter or margarine in a heavy gauge saucepan over medium heat to form a thick paste. Gradually whisk in the milk, and continue cooking and whisking until thick and creamy.

Whisk in the sherry and season with salt. Remove from heat and fold in the green onion, parsley, crabmeat and shrimp.

Arrange pastry shells on dinner plates, fill and garnish plate with lightly steamed asparagus spears.
 

Printer Friendly Version


 

 

Privacy Policy  |  Cookie Policy