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Nelson Mandela’s stuffed crab
Serves 4 Starters and mains
Ingredients
- 2kg small crabs, cleaned and steamed
- 4 slices white bread
- 1-2tbsp milk (or enough to soak the bread)
- 2 medium onions, finely chopped
- 2tbsp olive oil
- 2 garlic cloves, crushed
- 2 large red chillies, finely chopped
- 1 bay leaf
- 1tbsp lemon juice
- 2tbsp grated parmesan
- 1 egg, separated
- 1tbsp finely chopped parsley
Method
Preheat the oven to 140°C/275°F/ Gas 1. Take the crab meat from inside the shells and cut it into small pieces. Retain the crab shells, as you are going to stuff them.
Soak the bread in the milk. In a pan, sauté the onions over a low heat in the olive oil until soft and then add the garlic, chillies and bay leaf. Increase the heat and add the crab meat and lemon juice and mix well. Remove the bread from the milk and add it to the crab mixture. Once everything is well combined, add the grated cheese and remove the mixture from the heat. Take the mixture from the pan and let it cool. When it is cool, add the egg white and the chopped parsley.
Put the crab mixture into the reserved crab shells and brush with the egg yolk. Place the stuffed crabs in the oven for 15 minutes. Serve hot.
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