Spicy Crab Mornay
photo by The Flying Chef
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 400 g crabmeat (about 4 blue swimmer crabs)
- 2 teaspoons butter
- 3 shallots (finely chopped)
- 80 g green capsicum (green peppers finely chopped)
- 1 teaspoon Worcestershire sauce
- cayenne pepper (pinch of)
- 1⁄4 teaspoon black pepper (freshly ground)
- 100 g low-fat cheese
- 1 tablespoon tomato puree
- 1⁄2 lemon (juice of)
- 4 tablespoons parmesan cheese
- 1 cup breadcrumbs (fresh)
directions
- Clean the crabs and remove all the flesh from the body, legs and claws.
- Thoroughly clean the backs of the crabs and reserve for use as a serving dish.
- Melt butter in a frypan/skillet and fry the shallots and capsicum for 2 to 3 minutes and then add the remaining ingredients EXCEPT the parmesan cheese and combine well.
- Heat through but DO NOT bring to the boil.
- Fill the crab shells or individual ramekins with the mixture.
- Sprinkle a tablespoon parmesan cheese over each serve and bake in a hot oven until golden brown (or you could put under the grill/broiler).
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
All I can say is wow!!! And that sentiment was shared by both myself and hubby.. This is so good Pat, it gives a great tasting crab meal without taking away from the crab meat itself.. I loved the heat from the cayenne.. I added a little more than a pinch my preference.. We both thought it had just the right little kick afterwards, without being over powering.. I also used a garlic and roast onion tomato paste and gruyere for the cheese otherwise followed this to the tee.. Ooohhh!!! Yum, Yum and Yum I will be making this again for sure.. I had been catching so many mud crabs and have been eating them plain or just with some garlic butter as I feel it is a sin to spoil such good flavoured crab meat with other flavours.. As I had caught so many I decided to change it up a bit, and this to me was the perfect balance of creating a great crab dish, that did not ruin the natural flavour of the meat.. A huge thumbs up and thanks for posting.. Awesome I can not recommend this enough.. Ok I think everyone gets my drift.. :)
RECIPE SUBMITTED BY
I'mPat
Australia
With the demise of the forums and with no more interaction on site with what was a great community and it was a pleasure to get to know so many of you over the years and to have had the privilege of meeting some of you in person. For me now this is just another recipe site like to many on the net, it has lost its specialness, such a pity especially when Scripps changed the name from Recipezaar to Food.com and made this statement sorry cannot replicate here as considered invalid but they basically said yes the community was valuable hence .com was short for community but it was a pack of lies as they were not willing to put the money into that community and got rid of the forums which was the community so for .com has become .crap.