| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Femina, Femina2, Seafood |
4 |
servings |
INGREDIENTS
| 500 |
g |
Crab meat |
| 1 |
ts |
Julienned ginger; (5 g) |
| 2 |
|
Lemons; juice of |
| 1 |
ts |
Green peppercorns in brine; (5 g) |
| 1 |
ts |
Mushroom ketchup; if available (5 ml) |
|
|
Salt to taste |
| 4 |
|
Crabs shells |
|
|
A little olive oil |
| 60 |
g |
Fresh crab coral; (roe) |
| 4 |
|
Anchovy fillets |
INSTRUCTIONS
MIX the crab meat, ginger, lime juice, peppercorns, mushroom ketchup
and salt to taste. Wash and dry the crab shells, and brush them with
olive oil. Fill the crab shells with the crab meat (not the coral).
Top them off with the coral (roe) and anchovy fillets. Put the filled
shells into the oven and bake at 190 C/375 F/ Gas 5 for about eight
minutes. Serve hot or cold.
Converted by MC_Buster.
NOTES : Get fresh crab, it's so much better than frozen.
Converted by MM_Buster v2.0l.
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