Crabmeat in a creamy sauce gives a luxuriously rich flavour to this quick snack.
2 tbsps dry white wine
1 stick celery, finely chopped
1 shallot, finely chopped
200 g (7 oz) jar Cheddar cheese spread
4 tbsps double cream, lightly whipped
180 g (6 oz) fresh or frozen crabmeat
4 slices brown bread toast, crusts removed
Paprika
Salt and pepper
1 stick celery, finely chopped
1 shallot, finely chopped
200 g (7 oz) jar Cheddar cheese spread
4 tbsps double cream, lightly whipped
180 g (6 oz) fresh or frozen crabmeat
4 slices brown bread toast, crusts removed
Paprika
Salt and pepper
method
1. Place the white wine in a deep bowl and add the celery and shallot. Loosely cover the bowl and cook for 2 - 3 minutes on HIGH, stirring once or twice, until the vegetables are softened.
2. Stir in the Cheddar cheese spread and heat on MEDIUM for 30 seconds or until softened.
3. Stir in the cream and the crabmeat and heat for a further 2 minutes on MEDIUM until piping hot.
4. Arrange the toast in a microproof baking dish and spoon over the cheese and crabmeat mixture.
5. Sprinkle with paprika and heat through on HIGH for 30 seconds to 1 minute. The toasts may be browned under a preheated grill before serving.
2. Stir in the Cheddar cheese spread and heat on MEDIUM for 30 seconds or until softened.
3. Stir in the cream and the crabmeat and heat for a further 2 minutes on MEDIUM until piping hot.
4. Arrange the toast in a microproof baking dish and spoon over the cheese and crabmeat mixture.
5. Sprinkle with paprika and heat through on HIGH for 30 seconds to 1 minute. The toasts may be browned under a preheated grill before serving.
serving amount
serves 4
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