Devilled Crab

Name: Devilled Crab
Yield: Serves 3 to 4
Ingredients: Finely chopped parsley to garnish; Salt and pepper; 2 oz (50 g) cheese, grated; ½ tablespoon made mustard; Dash Worcestershire sauce; 1 oz (25 g) fresh white breadcrumbs; 4 oz (125 g) crab meat; 5 fl oz (150 ml) milk; 2 oz (15 g) flour; ½ oz (15 g) butter; ¼ green pepper, diced; 1 oz (25 g) onion, finely chopped

Preparation info

Serves
3 to 4

Difficulty
Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

About

Served in small individual dishes with fingers of hot buttered toast, this makes a good first course.

Ingredients

1 oz (25 g) onion, finely chopped
¼ green pepper, diced

Starter

Method

Fry the onion and green pepper gently in the butter for 10 minutes, without allowing it to take colour. Add the flour and cook for 2 to 3 minutes, gradually stir in the milk and bring to the boil. Add the crab meat, breadcrumbs, Worcestershire sauce, mustard and 1 oz (