Tony Turnbull Times Sept 10 2011
Preheat the oven to 180C. Soften the shallot and garlic in half the butter. Add the vermouth and the lemon juice. Reduce until it is a golden paste. Add the cream, grated Parmesan, mustard, and a pinch of salt and pepper. Allow to bubble for ten minutes, until it begins to thicken. Stir in the crab meat and spoon into an ovenproof dish.
Toast the brown breadcrumbs in a large pan with the remaining butter. Add the grated lemon zest and the finely chopped spring onion.
Spread the breadcrumb mix on top of the crab mixture and bake in the oven for ten minutes until the topping is crispy and the sauce begins to bubble. Serve with crusty bread.
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Serving Size: 1 Serving (446g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 780 | ||
Calories from Fat: 381 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.3g | 56 % | |
Saturated Fat 24.8g | 124 % | |
Monounsaturated Fat 11g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 194.9mg | 60 % | |
Sodium 1024.5mg | 35 % | |
Potassium 599mg | 16 % | |
Total Carbohydrate 39.7g | 12 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 36.9g | ||
Protein 32.4g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 780
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