Preparation info

  • For


    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


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


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.