Читать книгу Home Cooking - Rachel Allen - Страница 126

1 Preheat the oven to 180°C (350°F), Gas mark 4. If using the crab shells, scrub them clean, dry well and arrange upside down on a baking tray. Alternatively, place the ramekins or small dishes on the tray.

2 In a large bowl, mix together the crab meat, breadcrumbs, white sauce, chutney or relish, vinegar, mustard and 25g (1oz) of the melted butter and season to taste with salt and pepper. Spoon the mixture into the crab shells or ramekins. In a separate bowl, toss together the breadcrumbs with the remaining butter and sprinkle over the crab mixture.

3 Bake in the oven for 15–20 minutes until heated through and browned on top. Briefly place under a preheated grill, if necessary, to crisp up the crumbs.

4 In the meantime, prepare the salad. Cut the tomatoes into quarters or 1cm (½in) slices. Spread out in a single layer on a large flat plate and season to taste with salt, pepper and sugar. Add the lemon juice, drizzle over the olive oil and scatter with the basil leaves and toss gently together.