Baked Cromer crab
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Ingredients
Method
1. Gently fry the shallot and garlic in butter until softened. Pour in the sherry and bring to a simmer.2. Add the crab meat, reserving the shell. Warm through for 4-5 minutes then stir in the parsley.
3. Spoon the mixture back into the crab shell. Sprinkle the top with breadcrumbs and grate over a little parmesan and add a grind of black pepper. Place a few dots of butter on top.
4. Put under a hot grill for 1-2 minutes to crisp the bread and melt the cheese. Serve with hot toast.
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Latest Comment
Had this for tea it was tasty 5 out of 5
Scrummy! Lovely flavour - dry sherry brings out crab taste without overpowering. Easy to make - will cook it again, but I use Hebridean crabs, so may change name from 'Cromer'!! Jan Gold.