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Devilled Crab

Image of Devilled Crab
Ingredients

1 oz (30 g) polyunsaturated margarine
3 medium spring onions, trimmed and finely chopped
1 medium stick celery, trimmed and finely chopped
1 level tablespoon plain flour
pint (150ml) skimmed milk
1 level teaspoon Dijon mustard
1 teaspoon lemon juice
level teaspoon cayenne pepper
1 lb (450 g) cooked fresh crabmeat, white and brown, roughly chopped
1 level tablespoon chopped fresh parsley
4 level tablespoons dry breadcrumbs

Details

Preparation time: 30 minutes
Cooking time: 15 minutes
Serves: 4


Method

1. Melt half the margarine in a saucepan and Cook the spring onions and celery in it over a moderate heat for about 5 minutes, until they are just beginning to soften but not browned. Blend in the flour and cook for 1 minute. Gradually stir in the milk and bring to the boil, stirring continuously, until the sauce is thick and smooth. Simmer for 2 minutes.


2. Remove the sauce from the heat and blend in the mustard, lemon juice and cayenne pepper. Stir in the crabmeat and parsley, and reheat the sauce to simmering point.


3. Melt the remaining margarine in a small saucepan without letting it colour, and stir in the breadcrumbs.


4. Divide the crab mixture between four scallop shells or individual gratin dishes. Sprinkle a quarter of the butter and crumb mixture over the top of each.


5. Cook under a hot grill for 3-4 minutes, until bubbling hot and golden brown on top, and serve immediately.

ONE SERVING:-
CALORIES 235
TOTAL FAT 8g
SATURATED FAT 1g
CARBOHYDRATES 10g
ADDED SUGAR 0
FIBRE 0
SODIUM 610mg

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