Stuffed Crab (4-6)
Ingredients
2
tbsps
olive oil
1
medium onion
peeled and chopped
2
plump cloves garlic
peeled and crushed
4
tbsps
finely chopped carrot
6
tbsps
Tomato Sauce
4
tbsps
fish broth
1/4
cup
spanish brandy
1/4
cup
white wine
4
tbsps
minced parsley
sea salt and black pepper
cayenne
1/4
tsp
Tarragon
1
lb
cooked crabmeat
brown and white
breadcrumbs
butter
Instructions
Heat the oil in a frying pan and saute the onion, garlic and carrot slowly until the carrot is tender.
Add the tomato sauce, fish broth, brandy, wine, 2 tbsps parsley, salt, pepper, cayenne and tarragon.Cover and cook for 10 minutes,
Add the crabmeat and cook for 5 minutes more.
Divide the mixture between crab shells or pots. Sprinkle with the remaining parsley and breadcrumbs. Dot with butter.
Bake at 200 C, 180 Fan for about 10 minutes or until the topping is golden. Serve with a green salad and perhaps a dry white wine.
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