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Devilled crab

Saturday - August 11, 2018 11:12 am , Category : RECIPES

Ingredient:
75 g (2 ½ oz) butter
1 ½ tbsp plain flour
175 ml (6 fl oz) milk
¼ tsp mustard powder
¼ tsp grated nutmeg
1 egg yolk
1 ½ tbsp dry sherry 
1 tsp worcetershire sauce
2-3 dashes of Tabasco sauce
4 small dressed crabs with their claws, or 500 g (1 lb) white and dark crabmeat
1 spring onion, thinly sliced
Salt and black pepper
125 g (4 oz) fresh breadcrumbs paprika and finely chopped spring onions, to garnish

Method:
Melt 45 g (1 ½ oz) of the butter in saucepan, add the flour, and cook, stirring, for 1 minute. Remove from the heat, and gradually blend in the milk. Bring to a boil, stirring constantly until the mixture thickens. Simmer for 2-3 minutes. Remove from the heat, and stir in the mustard and nutmeg.

Put the egg yolk into a small bowl, and whisk in little of the sauce. Stir this mixture back into the sauce.

Add the dry sherry, Worcestershire sauce, Tabasco sauce, crabmeat, spring onion, and salt and pepper to taste, and stir to mix. Spoon the mixture into the crab shells, or into ramekins, and stand them on a baking sheet.

Melt the remaining butter in a saucepan, add the breadcrumbs, and cook, stirring, for 5 minutes or until golden brown.

Spoon the breadcrumbs over the crabmeat mixture, replace the claws if you have them, and bake in a preheated oven at 200℃ (180℃ fan, Gas 6) for 10 minutes or until the tops are browned and bubbling. Sprinkle with paprika and chopped spring onions before serving.
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