Crab in an entrée usually means a luxurious – and expensive dish. Throw in a creamy Mornay sauce, and the flavor (and price) usually go even higher. But you don’t have to spend a fortune on such a ...

2. Stir in flour until melted and thickened. 3. Gradually stir in milk until sauce is smooth. 4. Stir in white wine and return to simmer. 5. Melt in the cream cheese. 6. Carefully fold in crab. 7.

Makes 8 servings. Recipe is by Teresa B. Day. 8 large softshell crabs, cleaned 2 cups buttermilk ½ cup butter ¼ cup coconut oil 1 cup flour 1 cup cornmeal 1 tablespoon seafood seasoning blend 1. Soak ...

This crab mornay is a decadent mixture of crabmeat and cheese blended in a sweet cream sauce. This dish can be served as an appetizer with garlic croutons or as a side dish in individual ramekins.

Decadent crab Mornay makes a fabulous appetizer for a Christmas party or when used as a filling for puff pastry shells, a delicious entree for a special holiday dinner. Crab Mornay is creamy ...

Yields 8 servings. Recipe is by Teresa B. Day. 1 tablespoon olive oil 2 pounds flounder filets ¼ cup butter, melted 1 tablespoon herbs de Provence 2 tablespoons lemon juice 1. Heat oven to 450 F.

1. Soak the cleaned crabs in buttermilk for one hour. 2. Heat butter and oil in a Dutch oven or heavy skillet over medium heat. 3. Whisk together the flour, cornmeal and seasonings. 4. Dredge the ...