A recipe from ” The Hidden Hut” by Simon Stallard. Its good to make this in winter in the UK when crabs are usually both cheaper to buy and richer in the brown meat which makes this dish rich and flavoursome. Two whole crabs will give you about the right amount of crabmeat for this dish.
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Orange Breakfast Muffins ( makes 12)
Blueberry, Almond and Lemon Cake (8)
Raspberry Dark Chocolate Brownies ( makes 16-20)
Clementine Cake with Fennel Seeds (6-8)
Cardamon and Honey Friands (8)
Cherry Pistachio Tart (6)
Chocolate Expresso Cake (6)
A rich flourless chocolate cake from ” Old Food” by Jill Dupleix. She adapted it from a recipe by Elizabeth David in ” French Provincial Cooking”. It makes a great pudding for a spacial occasion served with creme fraiche or custard, but can also be sprinkled with icing sugar or cocoa powder and served as a cake.