Yield: 4 servings
Measure | Ingredient |
---|---|
50 grams | Butter or margarine; (2oz) |
1 medium | Size onion; chopped finely |
5 \N | Sprigs fresh parsley; chopped finely |
175 grams | White crab meat; fresh, canned or |
\N \N | ; frozen (6oz) |
2 dashes | Tabasco sauce |
¼ teaspoon | Worcestershire sauce |
½ \N | Chicken stock cube |
\N \N | A pinch of ground black pepper |
3 tablespoons | Tomato pur‚e |
2 tablespoons | Fine breadcrumbs |
4 slices | Lemon |
GENERAL
TO GARNISH
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.