Advertisement
Délices de Crabe
- Makes
24
- Difficulty
Medium
By Alastair Little and Richard Whittington
Published 1998
These make a fine starter or good party food. You can get reasonable results with canned crab, though boiling one fresh yourself will pay dividends in taste and texture.
You can make délices de fromage in exactly the same way, substituting the same weight of grated Cheddar or a mixture of Cheddar and Gruyère for the crab.
Ingredients
1 - strip of lemon peel
- freshly grated nutmeg
150 ml ¼
Method
Put the bay leaf, lemon peel and nutmeg to taste in the milk and bring slowly to the boil. Remove from the heat, cover with a lid and leave to infuse for 15 minutes.
In a heavy-based saucepan, melt the butter over a low heat and add the flour. Cook gently to make a roux. Pour the milk through a sieve into the roux, whisking, and cook over a low heat until it forms a very thick white sau