Stuffed Crab
Ingredients
770g fresh crab
120g carrots
600m1 fish stock
leek leaves
4 tbs whipped fresh cream
120g onions
60g margarine
400m1 lobster sauce
a salt and pepper
cayenne
Method
Remove the crabmeat from the shells. Break the underside of shells away from the seam.
.
wash and thoroughly dry the shells
finely dice the peeled onions, the leek leaves, and the
trimmed carrots.
Heat the butter in a saucepan until frothy and lightly fry the vegetables for 5 minutes.
Add the fish stock, bring to the boil and simmer uncovered for 5 minutes, until the vegetables are cooked but still firm. The liquid will have reduced until the vegetable are just moist.
Heat the crabmeat with the vegetables and season sparingly with salt.
Heat the lobster sauce.
Stir in the whipped cream and season with a little salt and cayenne.
. Stuff the shells with crab mixture and serve with the lobster cream sauce.
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