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Crabmeat Mornay Tarts
Sometimes I like taking elegant dishes, you know the ones that are often reserved for special occasions, and make them fun and approachable so they can be enjoyed often and in a more relaxed setting. That’s what I’ve done with Crabmeat Mornay. Instead of serving it in a fancy chafing dish or individual ramekins, I spoon the rich, cheesy mixture into mini-phyllo shells and serve them right out of the oven. By doing so, I able to turn a regal appetizer into a perfectly portioned finger food. What’s also nice is that the mornay can be made a day in advanced and any extras can be frozen (before they’re baked) for up to 3 months.
These little tarts are one of only a few finger foods that I don’t particularly enjoy with beer. I prefer eating them with a glass of white wine. I found a bottle of Simi Sonoma County Chardonnay on the wine rack (probably a hostess gift I forgot about). So I guess I’ll give it a shot. The hubby? He’s not taking any chances. It’s Miller Lite all the way!
Until next week …
Crabmeat Mornay Tarts Recipe
Print Recipe
1 pound lumb crabmeat
4 tablespoons butter
1 bunch green onions, chopped
4 tablespoons flour
1 1/2 cups half-n-half
1 cup grated Swiss cheese
2 tablespoons dry sherry
1 tablespoon chopped fresh parsley
1/8 teaspoon cayenne pepper
Pinch of nutmeg
Salt and black pepper to taste
2 packages frozen mini-phyllo shells (15 per box), thawed
Preheat oven to 350 degrees. Carefully pick over crabmeat with your hands to remove any overlooked shells and cartilage. Set aside. In a medium saucepan over medium heat, melt butter. Add green onions; saute until tender, about 3 minutes. Sprinkle in flour; whisk until well blended. Gradually add half-n-half, whisking constantly, until smooth. Stir in cheese, sherry, parsley, cayenne, nutmeg and salt and black pepper to taste. Cook until cheese is melted, stirring frequently. Fold in crabmeat. Place tart sheets on a large baking pan. Spoon crabmeat mixture into tart shells (may have some filling left over). Bake until tops begin to brown, 8-10 minutes. Serve immediately. Makes 30 tarts.
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