Spicy Crab Mornay
Indulge in the creamy, decadent flavors of Spicy Crab Mornay, an elevated seafood dish that pairs the delicate sweetness of lump crab meat with a rich, cheesy béchamel sauce. This recipe combines the bold kick of cayenne and paprika with a heavenly blend of white cheddar and Parmesan cheeses, creating a harmonious balance of spice and creaminess. Topped with golden, buttery breadcrumbs and finished with a fresh sprinkle of parsley, this baked delight is as elegant as it is comforting. Perfect as an appetizer or a luxurious main course, serve it bubbling hot with a squeeze of lemon for a zesty contrast. Ready in just 45 minutes, this crowd-pleaser is an easy yet indulgent way to enjoy the flavors of the sea.
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Recipe Information
Ingredients
- 450 g lump crab meat
- 45 g unsalted butter
- 30 g all-purpose flour
- 375 ml whole milk
- 100 g white cheddar cheese
- 30 g Parmesan cheese
- 0.5 tsp cayenne pepper
- 0.5 tsp paprika
- 1 tsp Dijon mustard
- 0.5 tsp salt
- 0.5 tsp black pepper
- 75 g breadcrumbs
- 15 ml olive oil
- 10 g parsley, chopped
- 4 pieces lemon wedges (for serving)
Instructions
Preheat your oven to 200°C (400°F). Grease an ovenproof baking dish or individual ramekins.
In a medium saucepan over medium heat, melt the butter. Add the flour and whisk constantly for about 2 minutes to create a roux, allowing it to cook but not brown.
Gradually add the milk to the roux, whisking continuously to prevent lumps, and cook for 4-5 minutes until the mixture thickens to a smooth and creamy consistency.
Reduce the heat to low. Stir in the cheddar cheese, Parmesan cheese, cayenne pepper, paprika, Dijon mustard, salt, and black pepper. Continue stirring until the cheese has melted and the sauce is smooth.
Gently fold the crab meat into the cheese sauce, ensuring it is evenly coated. Be careful not to break up the crab meat too much.
Pour the crab and cheese mixture into the prepared baking dish or ramekins, spreading it evenly.
In a small bowl, combine the breadcrumbs with olive oil and a pinch of salt. Sprinkle the breadcrumb mixture evenly over the top of the crab mornay.
Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
Remove from the oven and let cool slightly. Sprinkle with chopped parsley for garnish.
Serve hot with lemon wedges on the side for a fresh and tangy finish.
Nutrition Facts
Calories |
2018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.2 g | 150% | |
| Saturated Fat | 60.7 g | 304% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 5194 mg | 226% | |
| Total Carbohydrate | 113.0 g | 41% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 27.4 g | ||
| Protein | 142.1 g | 284% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 1903 mg | 146% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2625 mg | 56% | |
*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.
