Crab Mornay
Indulge in the luxurious flavors of Crab Mornay, an elegant seafood dish that combines tender, succulent crab meat with a rich, creamy cheese sauce that's kissed with a hint of dry white wine and Dijon mustard. This classic recipe features a velvety béchamel base made from butter, flour, milk, and heavy cream, elevated with sharp cheddar and Parmesan for an irresistible depth of flavor. Topped with golden, crunchy breadcrumbs and fresh parsley, it's baked to bubbly perfection and served with a squeeze of zesty lemon for balance. Perfect as an appetizer or main course, this show-stopping dish is easy to prepare and guaranteed to impress. Whether you're hosting a dinner party or treating yourself to a gourmet meal at home, Crab Mornay is the ultimate comfort food with a touch of sophistication.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 0.5 cups heavy cream
- 1 cup sharp cheddar cheese, shredded
- 0.5 cups parmesan cheese, grated
- 0.25 cups dry white wine
- 1 teaspoon Dijon mustard
- 1 pound fresh crab meat, picked over for shells
- 0.25 teaspoons paprika
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 cups breadcrumbs
- 2 tablespoons chopped parsley, for garnish
- 4 pieces lemon wedges, for serving
Instructions
Preheat your oven to 375°F (190°C). Grease four individual gratin dishes or a large oven-safe baking dish.
In a medium-sized saucepan, melt the butter over medium heat.
Whisk in the flour and cook for about 2 minutes, stirring constantly, to create a roux.
Gradually add the milk while whisking to avoid lumps, followed by the heavy cream. Cook for 3-4 minutes, stirring constantly, until the mixture thickens.
Reduce the heat to low and stir in the cheddar cheese and parmesan cheese until melted and smooth.
Add the white wine, Dijon mustard, salt, black pepper, and paprika. Stir to combine.
Gently fold the crab meat into the cheese sauce to coat evenly.
Transfer the mixture to the prepared gratin dishes or baking dish. Sprinkle breadcrumbs evenly over the top.
Bake for 15-20 minutes, or until the top is golden and bubbling.
Remove from the oven and let cool for a few minutes. Garnish with chopped parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
2410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.9 g | 193% | |
| Saturated Fat | 87.8 g | 439% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 9820 mg | 427% | |
| Total Carbohydrate | 93.7 g | 34% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 30.9 g | ||
| Protein | 161.7 g | 323% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 2408 mg | 185% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2500 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
