National Baking Week 2011

Ingredients

• 4 medium sized crabs
• 2 limes, juiced
• 1 beef tomato; skinned, seeded and chopped
• 1 teaspoon cornflour, dissolved in 1 tablespoon cold water
• 1 fish stock cube dissolved in 2 tablespoons boiling water
• 1 onion
• 1 clove garlic
• Few sprigs of flat leaf parsley; half that quantity of
• 1 small red chilli, fresh
• Olive oil for frying
• White pepper for seasoning
• Mix of grated gruyere and cheddar cheese
• Breadcrumbs

Equipment

• Kenwood Blender
• Pyrex Jug
• Pyrex Non-Stick Baking Tray

Method

1. Ask your fishmonger to remove the crab meat for you but retain the large lower shell.
2. Mix the crab meat with the lime, Season with a little white pepper.
3. In a Kenwood blender, place the roughly chopped onion, tomato, garlic, parsley, coriander and chilli to make a smooth paste.
4. Warm up frying pan to medium temperature, pour in the olive oil and add the paste. Fry it for 2 minutes, and add the crab meat; sauté it lightly.
5. In a Pyrex jug, prepare the stock cube with boiling water and then slowly add the prepared cornflour with water. Stir quickly to fully incorporate.
6. Slowly mix this liquid into the crab meat and continue to cook on low heat until it thickens.
7. Pre-heat oven to 200ºC
8. Fill crab shells with meat mixture, sprinkle with cheese and top evenly, but thinly with breadcrumbs
9. Set shells on a Pyrex Baking Tray and bake for approx 10 minutes until the cheese starts to bubble. Serve immediately.

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