Spicy Crab Mornay

"From the cooking show Out of The Blue (only do seafood recipes). Hoping to make when we can start going crabbing again. Times are estimated on you using freshly cooked crabs."
photo by The Flying Chef photo by The Flying Chef
photo by The Flying Chef
photo by The Flying Chef photo by The Flying Chef
Ready In:




  • Clean the crabs and remove all the flesh from the body, legs and claws.
  • Thoroughly clean the backs of the crabs and reserve for use as a serving dish.
  • Melt butter in a frypan/skillet and fry the shallots and capsicum for 2 to 3 minutes and then add the remaining ingredients EXCEPT the parmesan cheese and combine well.
  • Heat through but DO NOT bring to the boil.
  • Fill the crab shells or individual ramekins with the mixture.
  • Sprinkle a tablespoon parmesan cheese over each serve and bake in a hot oven until golden brown (or you could put under the grill/broiler).

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  1. Flying chef said it all in a nutshell! Absolutely delicious!
  2. All I can say is wow!!! And that sentiment was shared by both myself and hubby.. This is so good Pat, it gives a great tasting crab meal without taking away from the crab meat itself.. I loved the heat from the cayenne.. I added a little more than a pinch my preference.. We both thought it had just the right little kick afterwards, without being over powering.. I also used a garlic and roast onion tomato paste and gruyere for the cheese otherwise followed this to the tee.. Ooohhh!!! Yum, Yum and Yum I will be making this again for sure.. I had been catching so many mud crabs and have been eating them plain or just with some garlic butter as I feel it is a sin to spoil such good flavoured crab meat with other flavours.. As I had caught so many I decided to change it up a bit, and this to me was the perfect balance of creating a great crab dish, that did not ruin the natural flavour of the meat.. A huge thumbs up and thanks for posting.. Awesome I can not recommend this enough.. Ok I think everyone gets my drift.. :)


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