Name Devilled crab


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* 60 g (2 oz/1 cup) small pasta shells
* 250 g (8 oz/1 3/4 cups) crabmeat
* 1 teaspoon Dijon mustard
* 2 teaspoons Worcestershire sauce
* juice of 1/2 lemon
* 125 ml (4 fl oz / 1/2 cup) natural yogurt
* salt and cayenne pepper
* 6 teaspoons fresh breadcrumbs
* 30 g (1 oz / 1/4 cup) grated Parmesan cheese
* strips of lemon
* peel and whole fresh chives, to garnish

1. In a large saucepan of boiling salted water, cook pasta shells until tender. Drain.
2. In a bowl, combine crabmeat, mustard, Worcestershire sauce, lemon juice, yogurt and pasta. Season with salt and cayenne pepper.
3. Grease 6 scallop shells and divide mixture between them. In a bowl, mix together breadcrumbs and Parmesan cheese.
4. Sprinkle crumbs over crab mixture. Cook under a medium grill for about 10 minutes, or until golden. Serve at once, garnished with strips of lemon peel and whole chives.

Serves: 6 as a first course.

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