Ingredients
Serves: 4-6
Lemon Butter Sauce:
- 500 ml cream
- 100g butter
- Juice of 2 lemons
- Salt and white pepper
Breadcrumb Topping:
- 4 tbsp chopped parsley
- 50 ml olive oil
- 100g breadcrumbs
- 400g white crab meat
Method
Lemon Butter Sauce:
- Place all sauce ingredients in a small saucepan and bring to the boil.
- Simmer until it reduces slightly.
- Puree the parsley in the olive oil to make a parsley oil and mix this with the breadcrumbs.
To Assemble:
- When you are nearly ready to serve the crumble, divide the crab meat between four and six single serving oven proof dishes.
- Pour some lemon butter sauce over each one and scatter liberally with the breadcrumb mixture. Cook the crumbles in the oven for 5-6 minutes or until the breadcrumbs are crispy.
