Preparation

Mix the crab mass with the sauce. Pour into individual molds. Dust them with cheese and cracker crumbs. Cook at 375º F until surface is golden.

Prepare the bechamel sauce using 3/4 cup of milk or broth with 6 tablespoons of wheat flour, mix them and season with pepper and nutmeg, if you want you can add lemon juice or wine after it thickens.

Add 1/4 of the cheese and 1/8 teaspoon of pepper to this white sauce and you have the mornay sauce.

Servings
6

Ingredients

  • 2 cups of boiled crab mass.
  • 2 cups mornay sauce.
  • 6 tablespoons of grated cheese.
  • 6 tablespoons of ground biscuit.
  • Mornay sauce:
  • 2 cups of bechamel sauce.
  • 1/4 cup of cheese.
  • 1/8 teaspoon pepper