Laverbread And Crab Souffles With Cockle Sauce

  • on January 1, 2007
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Ingrients & Directions

1 Boiled crab; -OR-
6 oz -Prepared Crabmeat
6 oz Prepared laverbread
-OR- nori or spinach
2 oz Butter
2 oz Flour
3/4 pt Milk
3 Eggs
1/2 ts Grated nutmeg
Salt & pepper

1/4 pt White sauce from souffle mix
1/4 pt Whipping cream
4 oz Cockles or clams (shelled)
2 oz Prepared laverbread **

If the crab is whole, pull the body apart and pick out all the meat –
discarding only the mouthpiece and the grey “dead man’s fingers” that
fringe the inside carapace. For extra flavour, make a stock with crab
shell, flavoured with a piece of carrot and a quarter of onion, and
boil down to a couple of well-flavoured tablespoons which can replace
the equivalent milk in the basic white sauce given above.

Prepare the white sauce; melt the butter in a small pan. Stir in the
flour and fry gently until the mixture is still pale but sandy.
Whisk in the milk slowly, beating till you have a thick sauce.
Simmer for 5 minutes. Preheat the oven to 400 F (200 C) gas mark 6.
Stir the crabmeat and prepared laverbread into the sauce. Season
with salt, pepper and nutmeg. Separate the eggs. Beat the whites
until quite stiff.
8 servings

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