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Quick Crab Mornay

Rated as 3.5 out of 5 Stars

"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."
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30 m servings
Original recipe yields 4 servings


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  • Prep

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  1. 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.


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good.. not great... very rich dish, served over rice

If you like crab, this definitely is a good recipe to try. I served mine over white rice, added some tarragon and parsley for flavor, still the recipe was a bit bland for my taste. I doubled t...