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MRS
BREETON'S EXQUISITE POTTED CRAB
250
g crab meat
600 ml single cream
1 whole egg, plus 4 egg yolks
Pinch of nutmeg
1 teaspoon ground chili (hot paprika)
1 teaspoon salt
Paprika and grated parmesan for dusting
Preheat
the oven to 350°F. Pick over the crab
and remove any stray bits of shell. Whisk
the cream with the egg and the yolks, season
with nutmeg, chili and salt, then stir in
the crab meat. Spoon the mixture into 6
small ramekins or small heat-proof bowls,
as above. Set them in a roasting tin with
enough boiling water to come halfway up
the sides (a bain-marie). Bake for 25-30
minutes until softly set - the little custards
will continue to cook after they come out
of the oven.
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Dust
the tops with a little paprika mixed with grated
parmesan. Serve warm, with melba toast, made by
toasting white bread, crusts removed, then splitting
each slice in half through the middle and drying
until crisp in a low oven.
Serves
6.
[Waitrose
Food Illustrated, May 2000]
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