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| Scallops Clams Whelks Whole Crab Salmon Tilapia Prawns | |||||||||||||||||||
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Velvet Crab - Portunus Puber |
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| Fished all year round. Best catches during summer months. Live fresh Frozen in 1KG Tray. |
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| Crab Souffle Ingredients: 4oz/100g crab meat 1oz/25g flour 1oz/25g butter pinch of paprika 3 eggs salt and pepper quarter pint/125ml milk |
Cooking Method: 1. Pre-heat oven to 400F, Gas mark 6, 200C 2. Butter a 7 inch/18cm souffle dish 3. Seperate the eggs 4. Melt the butter in a small pan, stir in the flour and cook for 2 minutes. 5. Stir in the milk, bring to the boil while stirring, then simmer for 2 minutes. 6. Let the sauce cool slightly, flake the crab meat and mix into the sauce with paprika. 7. Beat the egg yokes then into a sauce. 8. Season with salt and pepper to taste. 9. Whisk up the egg whites until stiff then fold into the yoke mixture. 10. Put the mixture in the prepared souffle dish and cook in the center of the pre-heated oven for 35 minutes, or until well risen and golden. 11. Serve straight from the oven. |
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