Quick Crab Mornay
"In Canandaigua, New York, Geneva Schmidtka blends together a rich, cheesy sauce that showcases canned crab meat. The creamy mixture can be served with toast points for a special lunch or over chicken, rice or potatoes for a distinctive dinner."
Added to shopping list. Go to shopping list.
Ingredients30 m servings
Original recipe yields 4 servings
- In a small saucepan, combine soup and wine or broth. Cook and stir over medium heat until blended and heated through. Stir 1/2 cupful into the egg; return all to the pan. Place the crab in a greased shallow 1-qt. baking dish; top with soup mixture. Sprinkle with cheese. Bake, uncovered, at 350 degrees F for 20 minutes or until the top is lightly browned and cheese is melted.
ReviewsRead all reviews 2