Crab & Shrimp in mornay sauce over pasta

This is an old school recipe.  I had this one at Beggers Banquet in Louisville after winning big at the Derby.  At least that’s the name I remember but large quantities of beer were involved. This was the first time I had crab meat that I can remember.  It’s rich creamy although my wrinkle is that I didn’t use cream or milk. It has a little more spice that the original.  I hope you like it.

8 oz lump crab meat (I used lump crab don’t spend the money on jumbo lump)

8 oz shrimp peeled and deveined
1 medium onion finely diced
3 garlic cloves finely diced
1/2 teaspoon white pepper
1/2 teaspoon old bay seasoning
1 pound sliced mushrooms
1/4cup dry white wine to deglaze the pan
2 tablespoons fresh parsley
1 teaspoon hot sauce
3 tablespoon butter
Sauce
3 tablespoons butter
3 tablespoons flour
2 cans coconut milk
1/4 cup dry white wine
1 egg yolk
1/2 teaspoon white pepper
1/4 teaspoon salt
1/2 cup Swiss cheese
Topping
3/4 cup Panko bread crumbs
1/2 cup parmigiana cheese
1 teaspoon Italian herbs
mix all three ingredients
1 pound fettuccine pasta or veggie noodles
in a 10” skillet heat to medium
add garlic cook for 2 minutes
add butter and mushrooms
add onions and chives
cook until the slightly brown stirring every couple of minutes
In a saucepan on medium add butter and
Flour cook for 7 minutes
add coconut milk mix in egg yolk add to roux
add coconut cream
Let thicken
add salt pepper
add cheese
in a 8”!baking dish add mushrooms shrimp, crab and parsley
add sauce add hot sauce
Top
bake at 359!fir 20 minutes
add topping broil for 5 minutes
serve over noodles or veggie noodles
crab shrimp mornay 1
crab shrimp mornay 2
crab shrimp mornay 4
crab shrimp mornay 5

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