Hot Crab

Name: Hot Crab
Yield: For 2
Ingredients: 8 oz crabmeat (the meat from a 1 lb crab); ½ pint thickish Béchamel sauce made from 1 oz flour, 1 oz butter and ½ pint milk; ½ pint thickish Béchamel sauce made from 1 oz flour, 1 oz butter and ½ pint milk; ½ pint thickish Béchamel sauce made from 1 oz flour, 1 oz butter and ½ pint milk; 8 oz crabmeat (the meat from a 1 lb crab); 1 tablespoon lemon juice or white wine; 1 tablespoon chopped parsley; ½ teaspoon made mustard; ½ pint thickish Béchamel sauce made from 1 oz flour, 1 oz butter and ½ pint milk; salt and freshly ground pepper; salt and freshly ground pepper; 1 tablespoon cream; 1 tablespoon lemon juice or white wine

Preparation info

For
2

Difficulty
Easy

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

8 oz crabmeat (the meat from a 1 lb crab)
½ pint

Starter
Pescatarian

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.