Crayfish Mornay

How to Make Crayfish Mornay

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1. Melt the butter in a saucepan over medium heat, stir in the flour and cook for 1 minute without browning.

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2. Gradually whisk in the warm milk, keeping the sauce smooth, then add the bay leaf and simmer for 8 minutes, stirring often, until thick.

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3. Remove the bay leaf and take the pan off the heat. Stir in the mustard, three quarters of the cheddar, the Parmesan, cream, lemon juice, cayenne, nutmeg and salt until the cheese melts.

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4. Fold in the crayfish and half the chives, and taste for seasoning.

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5. Heat the grill to high. Divide the mixture between 4 empty crayfish shells or small ovenproof dishes and set them on a baking tray.

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6. Mix the breadcrumbs with the remaining cheddar and scatter over the top.

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7. Grill for 5 to 6 minutes, about 15 cm below the element, until the top is golden and bubbling.

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8. Sprinkle with the remaining chives and serve at once with lemon wedges and salad.

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Tips for Making Crayfish Mornay

• Do not overcook the crayfish. It is cooked already, so warm it in the sauce and grill briefly, or the meat goes tough.
• Keep the sauce quite thick before adding the crayfish. The shellfish releases a little liquid under the grill, and a loose sauce turns watery.
• Take the pan off the heat before adding the cheese. Cheese stirred into a boiling sauce can turn grainy and oily.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

What to Serve with Crayfish Mornay

• Crusty bread
• A green salad with lemon dressing
• Buttered new potatoes

Storing & Reheating Crayfish Mornay

Best eaten straight from the grill. The mornay mixture, without the topping, keeps in the fridge for up to 1 day; top and grill just before serving. Not suitable for freezing.

Crayfish Mornay FAQ: Common Questions

Crayfish Mornay Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.