| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 450 Gramm | Crabmeat; (fresh if possible, |
| | But tinned or |
| | Frozen are Ok) |
| 1 1/2 Esslöffel | butter |
| 1 1/2 Esslöffel | flour plain |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | paprika |
| 570 Milliliter | Single Cream |
| 115 Gramm | Cheddar cheese grated |
| 1 1/2 Esslöffel | Worcester Sauce |
| 4 Esslöffel | Dry Sherry / Vermouth |
| 75 Gramm | bread crumbs |
| | black pepper freshly ground |
|
1. Melt the butter in a saucepan and stir in the flour, pepper, salt and paprika.
2. Gradually blend in three quarters of the cream, stirring constantly until the sauce is smooth.
3. Add the grated cheese to the sauce with the worcester sauce and stir until the cheese has melted.
4. Gently gold in the crabmeat and sherry or vermouth. If the mixture appears too thick add a little of the remaining cream. The mixture should be soft enough to pile into 4 buttered scallop shells.
5. Sprinkle the crab filled shells with the breadcrumbs and cook in a hot oven at 400°c / 200°c / Gas Mark 6 for 15 to 20 minutes, or until the breadcrumbs are golden brown.
6. Serve in the centre of a place surrounded by buttered noodles and baby carrots.
|
|
Anmerkungen zum Rezept:
keine |
