Baked stuffed crabs
If you're looking for a dish to impress your friends, then this one's bound to be a winner - it's seafood at its best
What you need:
- 4 medium sized crabs
- 2 limes, juiced
- 1 beef tomato; skinned, seeded and chopped
- 1 teaspoon cornflour, dissolved in 1 tablespoon cold water
- 1 fish stock cube dissolved in 2 tablespoons boiling water
- 1 onion
- 1 clove garlic
- Flat leaf parsley; half that quantity of coriander
- 1 small red chili, fresh
- Olive oil for frying
- White pepper for seasoning
- Mix of grated gruyere and cheddar cheese
What you do:
- Ask your fishmonger to remove the crab meat for you but retain the large lower shell.
- Mix the crab meat with the lime, season with a little white pepper.
- In a Kenwood blender, place the roughly chopped onion, tomato, garlic, parsley, coriander and chili to make a smooth paste.
- Warm up a frying pan to medium temperature, pour in the olive oil and add the paste. Fry it for 2 minutes, and add the crab meat; sauté it lightly.
- In a Pyrex jug, prepare the stock cube with boiling water and then slowly add the prepared cornflour with water. Stir quickly to fully incorporate.
- Slowly mix this liquid into the crab meat and continue to cook on low heat until it thickens.
- Pre-heat oven to 200C
- Fill crab shells with meat mixture, sprinkle with cheese and top evenly, but thinly with breadcrumbs
- Set shells on a Pyrex Baking Tray and bake for approx 10 minutes until the cheese starts to bubble. Serve immediately.
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National Baking Week 2009
National Baking Week
takes place from 19-25 October and is a celebration of baking. TV chef Rosemary Shrager is supporting the new campaign for the second year running to revive and revitalise enthusiasm for home baking and get Britain baking.
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