Post by Sylvia on Apr 9, 2009 17:00:20 GMT -6
We live on the East Coast of Scotland and seafood used to be readily available in my youth. We used to catch and enjoy crab, mussels, lobsters etc. We all used to swim in the Firth of Forth, some still do on New Years Morning - mm? Things have changed and all these shellfish are hard to find and if you can find a fishmonger that stocks them they are very expensive. When I make this recipe, it brings back lots of fond memories.
Lemon Crab
Serves 4
1 small tin crab meat
1 punnet (smallish plastic box) cress
3 hard-boiled eggs
Freshly ground black pepper
1 tsp lemon juice
Grated rind of 1 lemon
1/4 pint mayonnaise
Cut, wash and drain the cress, sprinkling a little at the bottom of four sundae glasses. Drain the crab meat and chop it coarsely. Shell and chop the eggs and mix lightly with the crab meat. Season with the pepper.
Add lemon juice and grated peel to mayonnaise, then add to eggs and crab meat, mixing well. Pile mixture into glasses and sprinkle remaining cress around the edge.
Sylvia446
Lemon Crab
Serves 4
1 small tin crab meat
1 punnet (smallish plastic box) cress
3 hard-boiled eggs
Freshly ground black pepper
1 tsp lemon juice
Grated rind of 1 lemon
1/4 pint mayonnaise
Cut, wash and drain the cress, sprinkling a little at the bottom of four sundae glasses. Drain the crab meat and chop it coarsely. Shell and chop the eggs and mix lightly with the crab meat. Season with the pepper.
Add lemon juice and grated peel to mayonnaise, then add to eggs and crab meat, mixing well. Pile mixture into glasses and sprinkle remaining cress around the edge.
Sylvia446
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