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Crab with Almonds

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 Serves: 4
 450g / 1 lb fresh, canned or frozen crabmeat, thawed
115g / 4oz butter
85g / 3oz flaked almonds salt and pepper
125ml / 4 fl oz double cream
1 tbsp chopped fresh parsley

Remove any pieces of cartilage or shell from the crabmeat. Melt half the butter in a heavy-based frying pan. Add the crabmeat and cook over medium heat, stirring occasionally, for 10  minutes or until browned. Remove the pan from the heat and reserve.

Melt the remaining butter in a separate frying pan. Add the almonds and cook over low heat, stirring occasionally, for 5 minutes or until golden brown.

Stir the almonds into the crabmeat and season to taste with salt and pepper. Stir in the cream and parsley and bring to the boil. Reduce the heat and simmer for 3 minutes. Transfer to a warmed serving dish and serve immediately.

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