Title: Crab Mornay
Categories: Microwave, Seafood
Yield: 6 Servings

1 ts Butter
1 lb Medium sized fresh
-mushrooms, cleaned and
-stems removed
12 oz Frozen crab meat; defrosted
2 ts Lemon juice
4 tb Butter or margarine
4 tb Flour
2 c Milk
3 Eggs yolks; lightly beaten
2 c Sharp Cheddar cheese;
-shredded
3 tb Sherry

Place butter in a 1 1/2 quart baking dish. Microwave at high (100%) 20 to
30 seconds. Place mushroom crowns, hollow side up, in casserole. Cover with
wax paper. Microwave at high (100%) 1 1/2 minutes. Cover the mushrooms with
crab meat and sprinkle with lemon juice. Place butter or margarine in a one
quart casserole. Microwave at high (100%) until melted, 1 to 1 1/2 minutes.
Stir in flour. Blend in milk Microwave at high (100%) until thickened, 6 to
8 minutes, stirring two or three times during cooking. Stir a small amount
of mixture into a bowl with egg yolks and blend. Then add the egg yolk
mixture to the white sauce. Microwave at high (100%) 1 minute. Stir in 1
1/2 cups cheese and sherry wine. Pour over crab~ topped mushroom crowns.
Cover with wax paper. Microwave at medium (50%) 4 to 5 minutes. Remove wax
paper. Sprinkle with remaining cheese. Microwave, uncovered, at medium
(50%) until cheese melts, 1 to 2 minutes. Serve over rice or toast points.
Makes 6 servings

Recipe by: Microwave

Posted to recipelu-digest Volume 01 Number 213 by "Diane Geary"
on Nov 7, 1997