1/3 cup (75 g) butter, melted
juice 1 lemon
1 tbsp plain flour (All purpose)
1 1/4 cup (1/2 pint) 300 ml single cream
1 egg yolk
salt and pepper
1 tablespoon snipped dill or chives
1 small can crabmeat
juice 1 lemon
1 tbsp plain flour (All purpose)
1 1/4 cup (1/2 pint) 300 ml single cream
1 egg yolk
salt and pepper
1 tablespoon snipped dill or chives
1 small can crabmeat
method
1. Measure the first 5 ingredients into a blender or food processor and process until smooth.
2. Transfer to a small bowl and stand it over a pan of simmering water for about 10 minutes, stirring from time to time until thickened and will coat the back of a spoon.
3. Season to taste and stir in the herbs.
4. Drain 1 small can crabmeat, mash with a fork and combine with the sauce when thickened. Heat through.
2. Transfer to a small bowl and stand it over a pan of simmering water for about 10 minutes, stirring from time to time until thickened and will coat the back of a spoon.
3. Season to taste and stir in the herbs.
4. Drain 1 small can crabmeat, mash with a fork and combine with the sauce when thickened. Heat through.
serving amount
crab sauce
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9.6
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