Devilled Crab Recipe

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Devilled Crab Recipe

(The crunchy vegetables and breadcrumb topping offer a contrast in

texture to the soft crabmeat, while the parsley and spices add a peppery spark)

Ingredients:  Serves 4

1 oz (30 g) polyunsaturated margarine

3 medium scallions, trimmed and finely chopped

1 medium stick celery, trimmed and finely chopped

1 level tablespoon plain (all-purpose) flour

pint (150 ml) skimmed or low-fat milk

1 level teaspoon Dijon mustard

1 teaspoon lemon juice

level teaspoon cayenne pepper

1 lb (450 g) cooked fresh crabmeat, white and brown, roughly chopped

1 level tablespoon chopped fresh parsley

4 level tablespoons dry breadcrumbs



Melt half the margarine in a saucepan and cook the scallions and celery in it over a moderate heat for about 5 minutes, until they are just beginning to soften but not browned.  Blend in the flour and cook for 1 minute.  Gradually stir in the milk and bring to the boil, stirring continuously, until the sauce is thick and smooth.  Simmer for 2 minutes.  Remove the sauce from the heat and blend in the mustard, lemon juice and cayenne pepper.  Stir in the crabmeat and parsley, and reheat the sauce to simmering point.  Melt the remaining margarine in a small saucepan without letting it color, and stir in the breadcrumbs.  Divide the crab mixture between four scallop shells or individual gratin dishes.  Sprinkle a quarter of the butter and crumb mixture over the top of each.  Cook under a hot grill for 3-4 minutes, until bubbling hot and golden brown on top, and serve immediately.


Note:  A pasta salad or crusty bread and a leafy salad will go well with this dish.  In place of the fresh crab you can use tinned crab, well drained, or frozen crabmeat completely thawed.


Nutrient Value Per Serving:

235 calories

8 g total fat (1 g saturated fat)

10 g carbohydrates

610 mg sodium


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