BBQ
RECIPES
CRAB
CANNELLONI RECIPE - (PANCAKES)
PANCAKES
½
cup plain flour
1
egg
pinch
salt
¾
cup milk
Sift
flour and salt into bowl.
Add
egg and a little of the milk, mix to a smooth batter.
Gradually
beat in remaining milk. Then allow to stand for I hour.
Heat
the pan and grease lightly.
From
a small jug pour 2 to 3 tablespoons of the batter to cover pan.
Cook
slowly, loosening the edges with knife until golden brown and set.
Turn
over and brown on other side.
Repeat
with remaining batter.
CRAB
FILLING
250
g (8 oz.) fresh or frozen crab
30
g (1 oz.) butter
4
shallots or spring onions
Salt,
pepper
½
teaspoon Worcestershire sauce
½
teaspoon trench mustard
2
tablespoons dry sherry
Parmesan
cheese
Thaw
the crab if necessary.
Heat
butter in a pan, add the crab, chopped shallots, Worcestershire sauce,
mustard, sherry, salt and pepper.
Stir
for a few minutes until heated through.
Remove
from the heat, divide the crab mixture evenly between the pancakes.
Roll
the pancakes up and place on to individual heatproof serving plates, or in a
shallow casserole.
Spoon
Mornay Sauce (see below) over, sprinkle with grated parmesan cheese.
Place
under hot griller or into moderate oven until golden brown.
MORNAY
SAUCE
Heat
60 g (2 oz.) butter in pan, add 2½ tablespoons flour and stir until
combined.
Remove
from the heat and gradually add 1 cup of milk.
Return
to heat and stir until sauce boils and thickens, add ½ cup cream and 60 g (2
oz.) of grated cheese and stir until the cheese melts.
Season
with salt and pepper and simmer uncovered for 2 minutes while stirring
constantly.
Serves
6 as an entree, or 3 as a main course.
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