Ingredients:
4 small crabs
3 slices of low-calorie bread, made into crumbs
25g butter
Pinch of salt
Pinch of cayenne pepper
1/2 - 1 x 5ml spoon curry powder
1 x 5ml spoon Worcestershire sauce
To finish: Watercress sprig
Lemon slices
Directions:
Wash the crabs and remove all the meat from the large claws and body-- save the tiny claws for garnish. Flake the crab meat and mix with the crumbs from one slice of bread. Meanwhile saute the remaining crumbs int the butter until well coated but not brown. Flavour the crab meat with the seasonings and return to the cleaned and polished shells. Top with the buttered crumbs. Place under a moderately hot grill until golden. Garnish with crabmeat from the small claws, watercress sprigs and lemon quarters.
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