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whole crab, crab claws

Whole Crab / Crab Claws - Cancer Pagrus

specification
Main catching season
April - October
Live fresh.
Whole cooked vacuum packed.
Cooked claws in 2KG Bag
Bulk Pack 15KG
recipe
Hot Cracker Crab
Ingredients:
340g/12oz white crabmeat
110g/4oz brown crabmeat
85g/3oz butter
1 shallot & 1 stick celery - very finely chopped.
50g/2oz crackers - crushed
150ml/quarter pint cream
1 tbsp parsely, finely chopped
Salt & pepper
Pinch of dry mustard
Cooking Method:
Melt butter and saute shallots and celery.
Add crabmeat and mix.
Fold in crackers, cream, parsely and seasonings.
Place in clean crab shell or buttered dish
Sprinkle some cracker crumbs on top and bake until heated through in a moderate oven for 10 minutes.

Serve with a green salad

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