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CRAB FLAKE LORENZO Recipe | | Main Course Recipe by Kevin Tighe |
| | INGREDIENTS | Crab flakes or fish flakes - one pound
Six slices of toast (trimmed and sliced one half inch thick)
Butter
Anchovies
Finely minced clelery - 3 tbsps
Finely chopped shallots - 2 tbsps
Chopped parsley - 2 tbsps
Flour - one heaping tbsps
Whipped cream
Salt to taste
Green tabasco sauce
Lemon juice
Worcestershire
Parmesan cheese | | METHOD | 1. Spread the toast well with butter and anchovies. Make a white cream sauce using - pound of butter. Melt it and then add 3 of finely minced clelery, 2 tbsps of finely chopped shallots, 2 tbsps of chopped parsley.
2. Keep it on a low flame so that the seasonings do not turn brown. Add one heaping tbsp of flour and enough whipping cream to make amount necessary for thick mixture with crab flakes.
3. Flavor it with salt, green tabasco sauce, lemon juice, and worcestershire to taste. To this, add a small amount of mince anchovies, and then the crab flakes.
4. Heap on prepared toast. Sprinkle with grated parmesan cheese and garnish it with strips of anchovies. Bake in a hot oven for a few minutes until slightly brown.
5. My mother used to make this for me for lunch when i was a kid. I always loved it. You can use different types of bread for the toast, too. It is also good over pasta. |
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