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Categories:
crabmeat butter shallots green Worcestershire sauce cayenne pepper black pepper low-fat cheese tomato puree lemon Parmesan cheese breadcrumbs
Viewed: 45 - Published at: 5 years agoIngredients
- 400 g crabmeat (about 4 blue swimmer crabs)
- 2 teaspoons butter
- 3 shallots (finely chopped)
- 80 g green capsicum (green peppers finely chopped)
- 1 teaspoon Worcestershire sauce
- cayenne pepper (pinch of)
- 1/4 teaspoon black pepper (freshly ground)
- 100 g low-fat cheese
- 1 tablespoon tomato puree
- 1/2 lemon (juice of)
- 4 tablespoons parmesan cheese
- 1 cup breadcrumbs (fresh)
Method
- Clean the crabs and remove all the flesh from the body, legs and claws.
- Thoroughly clean the backs of the crabs and reserve for use as a serving dish.
- Melt butter in a frypan/skillet and fry the shallots and capsicum for 2 to 3 minutes and then add the remaining ingredients EXCEPT the parmesan cheese and combine well.
- Heat through but DO NOT bring to the boil.
- Fill the crab shells or individual ramekins with the mixture.
- Sprinkle a tablespoon parmesan cheese over each serve and bake in a hot oven until golden brown (or you could put under the grill/broiler).
