Cuban Food Recipes

2 cups boiled crab meat
2 cups Mornay sauce
6 tablespoons grated cheese
6 tablespoons ground crackers

Mornay sauce:

2 cups béchamel sauce
¼ cup of cheese
1/8 teaspoon pepper

Combine the crabmeat with the sauce. Pour into individual molds. Sprinkle with the grated cheese and the ground crackers. Bake at 375 ºF until the surface is golden.

Prepare the béchamel sauce as follows: use ¾ cups of the milk or stock to mix with 6 tablespoons of flour, blend and season with the pepper and nutmeg, if desired, add lemon juice or wine after it thickens.

To this white sauce add ¼ cup of cheese and 1/8 teaspoon of pepper and as a result you get the Mornay sauce.