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Hot Crab
Preparation info
- For
2
- Difficulty
Easy
Appears in
By Susan Campbell and Caroline Conran
Published 1971
Ingredients
8 oz 1 lb ½ pint
Method
Flake the crabmeat, add to the Béchamel with the mustard, parsley, lemon juice or wine, cream and seasoning. Use the hot mixture to fill little pastry shells or serve it on triangles of bread, fried golden brown in a mixture of oil and butter.
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