Devilled crab

Devilled crab

By
From
The Margaret Fulton Cookbook
Serves
2-4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
4 spring onions, chopped
60g butter
1 tablespoon brandy
4 tablespoons cream
4 tablespoons breadcrumbs
1 teaspoon dijon mustard
1 teaspoon worcestershire sauce
1 teaspoon anchovy essence
1/2 teaspoon salt
A pinch cayenne pepper
500g crabmeat

Method

  1. Preheat the oven to 200°C. Sauté spring onions in butter until soft. Remove from heat, add brandy, cream, breadcrumbs and seasonings. Mix well and add flaked crabmeat. Put into greased ramekins, sprinkle with breadcrumbs and dot with butter. Bake for 5 minutes or under grill until lightly browned and heated through.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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