I have made a dish like this many times over the years but as so often happens I am too busy to bother writing it down at the time. The next time I want to make it I have to reinvent it. I know it is never the same, although not why, but it always makes a great starter . . . and it is easy to do. This time I did write it down!
1 medium size dressed crab
1 shallot, peeled and finely chopped
1/2 red chilli finely chopped
1 small glass of sherry
2 tbsp cider vinegar
1½ tbsp Worcestershire sauce
1 heaped tsp English mustard
150ml crème fraiche
Freshly ground pepper
A squeeze of lemon juice
Parmesan cheese, grated
50g breadcrumbs or crunchy topping*
*such as Jamie Oliver's Herb Crust
How to make:
- Preheat the
oven to 190°C / Gas mark 5.
- Chop your white
crab meat into smaller pieces and mix with brown meat.
- Using a suitable
pan for sautéing add the butter.
- Add the shallot
and sauté until it softens but do not allow it to brown.
- Add the sherry
and boil for a few seconds, then add the vinegar and Worcestershire sauce
and bring back to the boil.
- Stir in the
mustard and then add the crème fraiche.
- Simmer the mixture
for about three or four minutes.
the crab meat to the sauce and mix thoroughly together.
- Season as required
with freshly ground black pepper and a squeeze of lemon juice.
- Divide the
mixture between two suitable oven proof dishes.
- Sprinkle with
breadcrumbs or the crunchy topping and then with a light covering of Parmesan
- Place the dishes
on a baking tray and bake for about 20 minutes.
- Serve hot.