Hot Devilled Crab - Romer's Recipes from Cornwall

Hot Devilled Crab Fresh crab is in season again and this is a recipe I adapted from Mrs. Beeton, when I was running a fish restaurant in Mevagissey, some years ago. It became our most popular starter	Recipe Archive Piccalilli Winter Soups Stuffings for chicken, pork, goose Christmas Pudding Christmas mincemeat & sweet pastry Pork Chops with Cornish Cream & Mixed Mash Spanish Macaroni Sweethart tart Hot devilled Crab Fresh Pesto & Pasta Rhubarb and orange crumble Asparagus Risotto
Ingredients ½ lb. white crab meat 2 oz. brown crab meat 2 tbsp. finely chopped onion or shallot 2 oz. grated cheddar cheese 2oz. fresh white bread crumbs 2 tbsp. white sauce A good dollop of double cream 1 tbsp. French mustard ¼ tbsp. cayenne pepper A shake of Worcester sauce Method Soften the onion or shallot in butter (DO NOT brown) Place all the ingredients in a bowl and mix together reserving some of the cheese and breadcrumbs for a topping. Divide into buttered ramekins (about 5) for a starter, or for a main course place into a gratin dish. Top with the remaining cheese and breadcrumbs. If you can't be bothered with the white sauce add an additional dollop of cream! You don't have to be rigid with the ingredients (and a tablespoon or two of brandy adds to the flavour) but the texture needs to be rich and creamy. Bake in a hot oven for 15 minutes, or until brown and bubbling. Serve at once.
About Romer After running a successful and noted restaurant, in Mevagissey, for over 17 years, Romer moved to Penzance where she has been freelancing as a chef for the past 10 years. Making anything from a single cake to a complete wedding feast, an intimate dinner party or a corporate lunch. Her cooking is justifiably famous, and many well-known media personalities are among her clients. If you're travelling to Penzance and need a B+B go for the best breakfast in town and stay with Romer at the Blue House