Mushroom Mornay Appetizers Recipe
Ingredients
1 3-ounce can sliced mushrooms drained
12 small baked tart shells
1 7 1/2-ounce can crab meat drained flaked, and cartilage removed
2 teaspoons lemon juice
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/4 teaspoon salt
11/2 cups milk
2 slightly beaten egg yolks
4 ounces sharp process American cheese, shredded (1 cup)
2 tablespoons dry sherry
Directions
Divide mushrooms among tart shells; top with crab meat and sprinkle with lemon juice.
Melt butter in small saucepan; blend in flour and salt.
Add milk all at once; cook and stir till mixture thickens and bubbles.
Add small amount hot mixture to egg yolks; return to hot mixture and cook 1 minute.
Remove from heat; stir in 3/4 cup of the cheese and the sherry.
Pour sauce over crab in tart shells.
Sprinkle with remaining cheese.
Bake at 350° for 20 to 25 minutes.
Serve warm.
Melt butter in small saucepan; blend in flour and salt.
Add milk all at once; cook and stir till mixture thickens and bubbles.
Add small amount hot mixture to egg yolks; return to hot mixture and cook 1 minute.
Remove from heat; stir in 3/4 cup of the cheese and the sherry.
Pour sauce over crab in tart shells.
Sprinkle with remaining cheese.
Bake at 350° for 20 to 25 minutes.
Serve warm.
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