Gratineed Crabmeat With Sauce Mornay Recipe

Name: Gratineed Crabmeat With Sauce Mornay
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups bechamel sauce (by evelyn athens #62371); 2 ounces grated gruyere; 12 ounce grated parmesan cheese; 2 tablespoons whole butter, plus 3 tablespoons melted; ¼ cup minced shallot; 1 lb lump crabmeat, picked over for shells and cartilage; 4 -6 ounces thawed baby peas; ½ teaspoon salt; ¼ teaspoon white pepper; 1 tablespoon snipped fresh chives; 1 tablespoon chopped fresh parsley leaves; 1 tablespoon chopped fresh tarragon leaves; ½ cup plain breadcrumbs; ½ teaspoon Emeril's Original Essence (by lennie #14372); 2 dozen toast points, for serving

Servings: persons

2 cups bechamel sauce (by evelyn athens #62371)
2 ounces grated gruyere
12 ounce grated parmesan cheese
2 tablespoons whole butter, plus 3 tablespoons melted
¼ cup minced shallot
1 lb lump crabmeat, picked over for shells and cartilage
4 -6 ounces thawed baby peas
½ teaspoon salt
¼ teaspoon white pepper
1 tablespoon snipped fresh chives
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh tarragon leaves
½ cup plain breadcrumbs
½ teaspoon Emeril's Original Essence (by lennie #14372)
2 dozen toast points, for serving

1
Preheat the oven to 375 degrees F.
2
In a medium bowl, combine the bechamel with the Gruyere and Parmesan; stir well to combine and set aside.
3
Set a 12-inch saute pan over medium heat and add 2 tablespoons of whole butter.
4
Once the butter is melted, add the shallots to the pan and cook until soft, about 1 minute.
5
Add the crabmeat & the peas; season with the salt and pepper.
6
Cook the crabmeat in the saute pan and toss to evenly mix, about 2 minutes.
7
Add the chives, parsley and tarragon to the crab and continue to toss to blend.
8
Pour the sauce over the crabmeat and stir to combine.
9
Transfer the crabmeat mixture to a 1-quart oval casserole dish.
10
In a medium bowl, combine the bread crumbs with the melted butter and Essence and stir to blend.
11
Sprinkle the bread crumbs over the crabmeat and place the casserole in the oven until well browned and bubbly, about 15 to 20 minutes.
12
Remove from the oven, garnish with chopped parsley and serve with toast points.
13
Enjoy!

739

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups bechamel sauce (by evelyn athens #62371), 2 ounces grated gruyere, 12 ounce grated parmesan cheese, 2 tablespoons whole butter, plus 3 tablespoons melted, and more.

Yes, Gratineed Crabmeat With Sauce Mornay falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gratineed Crabmeat With Sauce Mornay

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions