| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Main course, Here’s one , Earlier1 | 4 | servings | |
INGREDIENTS
| 450 | g | Crabmeat; (fresh if possible, |
| ; but tinned or | ||
| ; frozen are OK) | ||
| 1 1/2 | tb | Butter |
| 1 1/2 | tb | Plain Flour |
| 1/2 | ts | Salt |
| 1/2 | ts | Paprika |
| 570 | ml | Single Cream |
| 115 | g | Cheddar Cheese; (grated) |
| 1 1/2 | tb | Worcester Sauce |
| 4 | tb | Dry Sherry / Vermouth |
| 75 | g | Breadcrumbs |
| Freshly Ground Black Pepper |
INSTRUCTIONS
1. Melt the butter in a saucepan and stir in the flour, pepper, salt and paprika. 2. Gradually blend in three quarters of the cream, stirring constantly until the sauce is smooth. 3. Add the grated cheese to the sauce with the worcester sauce and stir until the cheese has melted. 4. Gently gold in the crabmeat and sherry or vermouth. If the mixture appears too thick add a little of the remaining cream. The mixture should be soft enough to pile into 4 buttered scallop shells. 5. Sprinkle the crab filled shells with the breadcrumbs and cook in a hot oven at 400ºc / 200ºc / Gas Mark 6 for 15 to 20 minutes, or until the breadcrumbs are golden brown. 6. Serve in the centre of a place surrounded by buttered noodles and baby carrots. Converted by MC_Buster. NOTES : Chef:Greg Robinson Converted by MM_Buster v2.0l.
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