• 15servings
  • 10minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D
MineralsCopper, Natrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 shallot, finely diced

  2. 75g/30oz butter

  3. 25g/10oz flour

  4. 150ml/5fl oz cream

  5. 225g/1/2 lb crab meat - fresh, frozen or tinned pinch cayenne pepper salt and black pepper

  6. 15 fingers of toast squeeze lemon juice

  7. 2 tablespoons grated cheddar cheese to garnish: sprigs of watercress or parsley

Instructions Jump to Ingredients ↑

  1. Melt 25g/1oz of the butter in a frying pan and fry the shallot slowly until it turns a light brown colour. Remove from the heat and add the flour to the pan, stirring all the time until it's well mixed. Put back onto a low heat, add the cream and bring it to the boil. Remove immediately and let cool. In a small bowl, blend the remainder of the butter with the grated cheese until it forms a paste, adding enough paprika to get a good red colour. Spread the crab mixture on the toast fingers, and put a little of the cheese paste on top of each. Cut to bite size, and garnish on the serving dish with sprigs of parsley or bunches of watercress.


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