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Pour all Mornay Sauce ingredients in a blender. Cover and blend on high for 30 seconds. Pour in top of a double boiler and cook over simmering water for 15 mi nutes, stirring occasionally OR thicken in a microwave oven. Meanwhile lightly saute the mushrooms in 1 to 2 tablespoons butter. Roll the so le fillets around the crab, shrimp, or combination. Place rolls in a greased 1 1/2 quart baking dish. Cover with the Mornay sauce. Sprinkle with chopped parsley and arrange the mushrooms and artichokes around the rim of the dish. Freeze. When thawed, bake, uncovered, for 30 minutes at 350F (180C).
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Wooden crab mallet — crack shells at the crab boil table
Tender artichoke hearts — antipasto, dips, pasta, pizza
Large cypress tub — season sushi rice for parties and large batches
Claw crackers and picks — extract every bit of lobster and crab
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Wooden crab mallet — crack shells at the crab boil table
Tender artichoke hearts — antipasto, dips, pasta, pizza
Large cypress tub — season sushi rice for parties and large batches
Claw crackers and picks — extract every bit of lobster and crab