Easy
4
PortionsBy Graham Kerr
Published 1966
Recipe to produce 4 portions
U.S.A.
Imperial
Metric
Crabmeat, cooked
Celery
Green pepper
Shallots
Parsley
Water biscuits
Salt
To season
To season
To season
Dry mustard
To season
To season
To season
Cayenne pepper
Clarified butter
Cream
Butter
To brush
To brush
To brush
Cook crabmeat lightly and slice—very finely slice celery, shallots, and green pepper—finely chop parsley —crush water crackers roughly—melt butter to brush—
This makes a very good first course. Serve with a little salad and a cold dry white wine.
© 1966 Graham Kerr. All rights reserved.