A simple English crab recipe from Rick Stein’s ” Seafood Lovers Guide”.
Ingredients
- 4 dressed Cromer Crabs
- 25 g butter
- juice of 1/2 lemon
- 1 tsp English mustard
- 4 gratings fresh nnutmeg
- a good pinch cayenne pepper
- lemon wedges to serve
For the topping:
- 15 g fresh white breadcrumbs
- 1 tbsp melted butter
- 25 g Berkswell or Parmesan Cheee finely grated
Servings:
Instructions
- Preheat the oven to 200 C, 180 Fan, Gas 6.
- Remove the crabmeat from the shells and put into a large bowl. Melt the butter and then mix in the lemon juice, mustard, nutmeg and cayenne pepper.
- Gently fold this mixture through the crabmeat, being careful not to break up the larger chunks.
- Spoon the crab mixture back into the shells and lightly level the tops. Mix the breadcrumbs with the melted butter, then stir in the grated cheese. Sprinkle evenly over the crab.
- Place the crabs on a baling tray and bake for 10-12 minutes until they are golden brown and the filling has heated through. Serve hot with lemon wedges.
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