You are here:

Sherried crabmeat entree

Julie Bakonyvan from Just For Starters
For a rich and delicious seafood starter try Julie Bakonyvan's simple but luxurious baked crab dish, ideal for dinner parties

Sherried crabmeat entree

Method

1. Preheat the oven to 180°/gas 4.

2. Squeeze the spinach dry to remove any excess moisture. Divide the spinach among 6 well-buttered ramekins.

3. Sprinkle 115g of grated Cheddar evenly over the spinach-filled ramekins, then top with the crabmeat.

4. Mix together the sour cream, mayonnaise and sherry. Season with salt and freshly-ground pepper and freshly-grated nutmeg.

5. Spoon the sour cream mixture over the crabmeat. Top with the remaining Cheddar and the breadcrumbs.

6. Drizzle the melted butter over the ramekins. Bake the ramekins for 25-30 minutes until golden brown.

7. Serve garnished with parsley and lemon wedges.

Comments add a comment

Be the first to add a comment...

Serves: 6

Prep: 20 min
Cook: 30 min

Ingredients
350g fresh spinach, freshly cooked and drained
225g mild Cheddar cheese, grated
250g cooked crabmeat, thawed if frozen
5-6 Spring onions, finely chopped
300ml sour cream
150ml mayonnaise
75ml dry sherry
salt and fresh ground black pepper
pinch of freshly grated Nutmeg
115g fresh breadcrumbs
55g Butter, melted plus extra for greasing
parsley sprigs, to garnish
lemon wedges, to garnish