Crayfish Mornay

    45 minutes

    Nothings fancier than serving crayfish in their shells. Crayfish in creamy sauce with Parmesan cheese and topped with bread crumbs.


    Washington, United States
    120 people made this

    Serves: 2 

    • 2 crayfish, cleaned, cooked and halved
    • 2 cups milk
    • 1 onion, quartered
    • 3 bay leaves
    • 3 cloves
    • 60g butter
    • 1/2 cup Parmesan cheese
    • 1/4 cup plain flour
    • 1 dessertspoon Dijon mustard
    • 1/2 cup bread crumbs
    • lemon, quartered

    Preparation:30min  ›  Cook:10min  ›  Extra time:5min resting  ›  Ready in:45min 

    1. In saucepan, heat milk, onion, bay and cloves on low to almost boil. Remove from heat and set aside for 5 minutes. Remove onion, bay and cloves with a slotted spoon.
    2. In large saucepan, melt butter then stir in flour. Add the milk while stirring constantly. Bring to a boil then simmer to thicken. Add cheese and mustard then remove from heat.
    3. Remove crayfish from shells and place shells on a baking tray. Cut the meat into chunks then add to the sauce. Spoon back into the shells, sprinkle with breadcrumbs and grill for 5 minutes. Serve with lemon.

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    I have made this several times. I don't add the mustard though. It is a lovely way to eat Crayfish.  -  22 Mar 2015