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Baked Crab
Meat from 2 boiled crabs (about 2½
lb each)
salt & black pepper
1½ oz. butter
4 oz mushrooms, thinly sliced
8 Tbsp. red wine |
2 Tbsp. chopped parsley
4 Tbsp. double cream
2 eggs
½ pot greek yogurt
2 oz. graviera or gruyere cheese, grated |
Prepare the crab meat. Season with salt & pepper and
set aside.
Melt the butter in a small saucepan and fry the mushrooms
over a medium heat for 3 - 4 minutes until they have absorbed the butter.
Pour on the wine. Bring to the boil and cook for 3 - 4 minutes until most
of the liquid has evaporated.
Remove from the heat, stir in the parsley and cream and
season with salt & pepper. Divide the mixture among 6 shallow, ovenproof
dishes. Spread the crab meat over the mushrooms. Beat the eggs into the
yogurt. Season with salt & pepper and a little nutmeg and spoon the
sauce over the crab. Sprinkle on the grated cheese. Bake in the oven at
190° C (Gas 5) for about 15 minutes until the sauce is set and the
cheese is bubbling and brown. Serve hot.
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