1 large crab + 2 large claws cleaned and shell cracked
1 tsp butter
1 Tbspn olive oil
1/2 white onion finely chopped
6 cloves garlic
1/2 tsp black peppercorns
1/2 tsp paprika( optional)
2 Tbspn fresh coriander finely chopped
Wash and clean the crabs thoroughly. Crack the shells of the claws
Heat olive oil and butter add the onion and sauté for 2-3 minutes
Crush the garlic and peppercorns together until it’s fine
Add crabs, salt, paprika and crushed garlic to butter and cook for about 5-10 minutes.
Add the coriander mix well and set aside
25g plain flour
600 ml milk
Melt the butter in a saucepan.
Stir in the flour and cook for 1-2 minutes.
Take the pan off the heat and gradually stir in the milk to get a smooth sauce.
Return to the heat and, stirring all the time, bring to the boil.
Simmer gently for 8-10 minutes
Place the large pieces of cooked crab in an oven proof dish.
Mix the white sauce with the mixture in the pan the crab was cooked in and pour over the crabs
Sprinkle over 50g grated cheese (I used Cheddar) and place under the grill until cheese melts and turns golden brown.
Garnish with chopped parsley
Prepared, tried and tested by: Preshana Singh
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