Crab Mornay

• 1 package (10 ounces) frozen puff pastry shells
• 1/2 cup butter, cubed
• 1 jar (6 ounces) sliced mushrooms, drained
• 6 green onions, sliced
• 1 jar (4 ounces) diced pimientos, drained
• 2 tablespoons all-purpose flour
• 1 can (12 ounces) evaporated milk
• 2 cups shredded Swiss cheese
• 3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
• 1 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/3 cup minced fresh parsley

1. Bake pastry shells according to package directions. Meanwhile, place butter in a 2-qt. microwave-safe dish. Cover and microwave on high for 20-30 seconds or until melted. Add the mushrooms, onions and pimientos. Cover and cook on high for 2-3 minutes or until vegetables are crisp-tender.
2. Combine flour and milk until smooth; gradually stir into the vegetable mixture. Microwave, uncovered, on high for 2-3 minutes or until thickened, stirring often. Add the cheese, crab, salt and cayenne.
3. Cook, covered, on high for 30-60 seconds or until the cheese is melted. Spoon into the pastry shells; sprinkle with parsley.

pastry shells, butter, mushrooms, green onions, pimientos, flour, milk, swiss cheese, crabmeat, salt, cayenne pepper, parsley

Taken from www.tasteofhome.com/recipes/crab-mornay/ (may not work)