A restaurant favorite, scaled down for home cooking. Ideal recipe to do in steps so you can relax when preparing the dinner. Suggestion: make the sauce and prepare the crab meat the day before.
Easy Mornay Sauce:
2 cups double strength chicken stock
1 cup wine
1 cup heavy cream
1 1/2 cups grated swiss cheese (optional: Gruyere)
1/2 cup grated parmesan
salt and pepper to taste
1/4 cup cornstarch disolved in 1/4 cup COLD water
In a sauce pan, bring stock, wine and cream to a boil. Turn down and simmer 5 minutes. Add cheese, a little at a time, stirring constantly. Thicken with cornstarch and water. Season with salt and pepper.
Stuffing:
1 lb. crab meat, picked for shells and towel dried(backfin or claw meat)
1/2 cup onions, diced
1/2 cup mushrooms, sliced
1 cups mornay sauce
Seasoned Italian bread crumbs
Saute onions and mushrooms in butter until tender. Add mornay sauce and crab meat. Take off heat and add bread crumbs till at your desired consistency. Serve stuffed between a grilled chicken breast split in half. Top with mornay sauce.
Variation: Add fresh basil, tarragon and tomato to mornay sauce when topping chicken.
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