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Member recipe

Crab in Cream Sauce

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Serves 4

A very good hot starter.

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  • 50 Gram Butter (2 oz)
  • 25 Gram Plain flour (2 oz)
  • 180 ml Milk (6 fl oz)
  • 1/2 Teaspoon Ground mace
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 225 Gram Fresh or frozen crab meat (8 oz)
  • 2 Tablespoon Double cream
  • 50 Gram Fresh white breadcrumbs (2 oz)
  • 1 Tablespoon Parmesan cheese, grated


    1. Melt 25g (1 oz) of the butter in a heavy 900 ml (1 1/2 pint) saucepan. Stir in the flour and amalgamate well. Slowly stir in the milk and boil gently to make a smooth thick sauce.
    2. Stir in the mace, salt and pepper. Mix in all the crab and bring just to the boil. Stir in the cream and check the seasoning. Pour into 4 small buttered ovenproof dishes and sprinkle each with breadcrumbs and then Parmesan cheese. The dishes can wait in the refrigerator for several hours before cooking
    3. Dot the top of each dish with the remaining butter and stand the small dishes in 1 cm ( 1/2 inch) of water in a baking tray. Bake for 10 minutes in a preheated oven at 200 °C / 400 °F Gas 6. The tops should be crisp and golden brown and the crab thick and creamy.

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