1 pack white crabmeat
25g / 1oz butter
1 onion, chopped
1 stalk of celery, finely chopped
125g / 4oz mushrooms, chopped
1 tbsp flour
1 tbsp paprika
2 tsp brown sugar
2 tbsp malt vinegar
2 tbsp tomatoe purée
125ml / 4 fl oz cream |
1 Melt butter in pan, add onion and celery and sauté for 5 mins, add mushrooms and cook, stirring for 2 mins.
2 Stir in flour, paprika, salt, pepper and brown sugar and cook 2-3 mins.
3 Combine vinegar and tomato puree and stir into the pan, cover and simmer gently for 20 mins.
4 Fold in crabmeat and cream, heat gently but do not allow to boil.
Serve with boiled rice or wrapped in tortillas.
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