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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Can be eaten hot or cold with a salad of your choice. Ingredients:
1 (8 ounce) pastry dough, case |
8 ounces cooked crabmeat |
2 teaspoons finely chopped parsley |
1 teaspoon finely chopped chives |
1 ounce butter |
2 tablespoons white rum |
2 egg yolks |
salt & pepper |
grated nutmeg |
1 ounce butter |
1 ounce flour |
1 1/4 cups milk |
salt & pepper |
Directions:
1. Combine crabmeat, parsley, & chives.
2. Heat butter in saucepan and cook crab mix for 5 minutes.
3. Sprinkle in the rum.
4. Pack into pastry case.
5. Beat egg yolks with sauce, season with S& P.
6. Pour over the filling.
7. Bake in moderately hot oven (375°/gas mark 5) for 25 minutes.
8. Sprinkle with nutmeg before serving.
9. WHITE SAUCE:.
10. Melt butter in saucepan, stir in flour to a smooth paste, cook for 1 minute.
11. Remove from heat & slowly add milk, stirring all the time.
12. Bring to the boil, stirring continuously & boil for 2 minutes.
13. Season to taste.
14. Variations: the following may be added to the basic white sauce.
15. 2 finely chopped hard boiled eggs.
16. 3 oz grated cheese & 2 egg yolks.
17. 1 Tblsp chopped chives, tarragon, parsley.
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