| INGREDIENTS to serve 10 -12 portions |
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2 onions
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3 -4 cloves garlic, crushed
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1 red pepper
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3 - 4 sticks celery
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2 oz butter
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2 oz flour
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3 pints good fish stock
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1 small bay leaf
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Lots of edible crab meat, brown and white
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Slurp dry sherry
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1 tsp anchovy essence
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Salt and pepper to taste
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Lots of fresh chopped lovage and parsley
|
| PREPARATION |
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Finely chop the onions, pepper and celery and fry gently with the
garlic in the butter until soft but not brown.
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Stir in the flour and cook for a minute stirring all the time.
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Add the fish stock and bay leaf, and stir until boiling.
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Simmer for10 minutes.
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Remove the bay leaf.
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Just before serving, reheat and add the crab and other seasonings
to taste.
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Do not over cook at this stage.
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Turn off heat and add the herbs - serve.
|
| Chef's Tip |
| The more crab the better especially plenty of brown meat.
The brown meat should be blended or well mashed first but the white can
be nice and chunky. |
