Devilled Crab (6)

A soft creamy pate which is delicious on toast or crusty bread from Nigel Slater.

Devilled Crab (6)
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Devilled Crab (6)
Print Recipe
  1. Peel and finely chop the onions. Melt the butter in a saucepan over a moderate heat, add the olive oil and then the onions and cook for 15 minutes, stirring regularly, until soft and translucent.
  2. In a large mixing bowl combine the crabmeat and breadcrumbs then stir in the Dijon and grain mustards, green peppercorns and 1 tbsp of their brine, the Worcester sauce and 200ml of the cream. Check the seasoning, adding salt, pepper and more mustard or peppercorns to taste.
  3. Set the oven at 200C/gas mark 6. When the onions are soft, stir them into the crab and transfer to a shallow, ovenproof dish, about 20cm in diameter.
  4. Smooth the surface then scatter the grated Parmesan over the top. Trickle over the reserved cream and bake in the preheated oven for 25 minutes until the surface is golden.
  5. Toast the bread until golden then serve with the crab.
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