Yield: 4 servings
|50 grams||Butter or margarine; (2oz)|
|1 medium||Size onion; chopped finely|
|5||Sprigs fresh parsley; chopped finely|
|175 grams||White crab meat; fresh, canned or|
|; frozen (6oz)|
|2 dashes||Tabasco sauce|
|¼ teaspoon||Worcestershire sauce|
|½||Chicken stock cube|
|A pinch of ground black pepper|
|3 tablespoons||Tomato pure|
|2 tablespoons||Fine breadcrumbs|
Heat the oven to 180øC, 350 øF, Gas Mark 4.
Melt the butter or margarine in a heavy-based frying pan and saut the onion and parsley for 2 minutes.
Drain the crab meat well and add it to the pan, along with the all the other ingredients except for the breadcrumbs and lemon. Fry over a moderate heat, stirring frequently, until the mixture starts to become dry.
Spoon on to well-buttered scallop or crab shells and bake in the oven.
After 15 minutes sprinkle the breadcrumbs on top and return to the oven; when the breadcrumbs are lightly browned it is ready.
Serve hot, garnished with the lemon slices.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.