Dressed Crab

Preparation info

  • Difficulty

    Easy

  • Serves

    5 to 6

    as a main course

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Ingredients

  • 15 oz (425 g) crab meat (about 3 crabs)
  • 6–7 oz (175–200 g) soft breadcrumbs
  • ½ tablespoon white wine vinegar
  • 2 tablespoons chutney
  • 1 oz (25 g) butter
  • Generous pinch dry mustard or 1 level teaspoon French mustard
  • Salt and pepper
  • 4 fl oz (125 ml) white sauce
  • 4 tablespoons fresh white breadcrumbs
  • 1 oz (25 g) butter

Method

Scrub the crab shells. Mix all the ingredients except the buttered crumbs together. Check the seasoning and adjust if necessary. Pack into the shells, top with the crumbs and dot with butter. Bake in the oven at gas mark 6, 400°F (200°C), for about 20 minutes, until heated through and brown on top.