Crab Au Gratin
|Anchovy paste||1 Teaspoon|
|Mornay sauce||250 Milliliter (1 Cup)|
|Crab||2 Pound, cooked, the meat removed and the small claws reserved (900 Gram, 1 Large Size)|
|Lemon||1 , juiced|
|Grated parmesan cheese||50 Gram (5 Cup)|
|Fresh white bread crumbs||1⁄4 Cup (4 tbs) (1/4 Cup)|
|Lemon||1 , cut into wedges|
Preheat the oven to 350°F (180°C).
Mix the anchovy paste into the mornay sauce.
Scrub the shell of the crab and dry thoroughly.
Mix the dark crabmeat with 4 tablespoons of the sauce and 1 tablespoon of the lemon juice.
Spread this mixture in the bottom of the shell.
Mash the rest of the crabmeat with the remaining lemon juice and pile it into the shell.
Mask with the remaining sauce.
Toss the cheese and bread crumbs together, sprinkle them over the crabmeat, dot with butter and bake for 20 minutes or until the top is golden brown.
Serve garnished with the small claws and the lemon wedges.