Gratineed Crabmeat With Sauce Mornay

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 cups bechamel sauce (by evelyn athens #62371)
• 2 ounces grated gruyere
• 1/2 ounce grated parmesan cheese
• 2 tablespoons whole butter, plus 3 tablespoons melted
• 1/4 cup minced shallot
• 1 lb lump crabmeat, picked over for shells and cartilage
• 4 -6 ounces thawed baby peas
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon snipped fresh chives
• 1 tablespoon chopped fresh parsley leaves
• 1 tablespoon chopped fresh tarragon leaves
• 1/2 cup plain breadcrumbs
• 1/2 teaspoon emeril's original essence (by lennie #14372)
• 2 dozen toast points, for serving

Recipe

• 1 preheat the oven to 375ºf.
• 2 in a medium bowl, combine the bechamel with the gruyere and parmesan; stir well to combine and set aside.
• 3 set a 12-inch saute pan over medium heat and add 2 tablespoons of whole butter.
• 4 once the butter is melted, add the shallots to the pan and cook until soft, about 1 minute.
• 5 add the crabmeat & the peas; season with the salt and pepper.
• 6 cook the crabmeat in the saute pan and toss to evenly mix, about 2 minutes.
• 7 add the chives, parsley and tarragon to the crab and continue to toss to blend.
• 8 pour the sauce over the crabmeat and stir to combine.
• 9 transfer the crabmeat mixture to a 1-quart oval casserole dish.
• 10 in a medium bowl, combine the bread crumbs with the melted butter and essence and stir to blend.
• 11 sprinkle the bread crumbs over the crabmeat and place the casserole in the oven until well browned and bubbly, about 15 to 20 minutes.
• 12 remove from the oven, garnish with chopped parsley and serve with toast points.
• 13 enjoy!