Crab and mushroom puffs
240g (8oz) mixed crabmeat
8 Portobello mushrooms, wiped
1 x 15ml spoon (1 tablespoon) olive oil
Salt and black pepper
30g (1oz) butter
30g (1oz) plain flour
200ml (7 floz) milk
2 x 15ml spoons crème fraiche
1 x 5ml spoon Dijon mustard
2 eggs, separated
4 spring onions, trimmed and chopped
Preheat the oven to 190 C/375 F, Gas Mark 5
1. Brush each mushroom with a little olive oil and season with salt and pepper. Place on a baking sheet and bake for 10 minutes.
2. Melt the butter in a saucepan. Stir in the flour and cook over a gentle heat for 1 minute. Remove from heat and gradually beat in the milk a little at a time. Return to the heat and bring to the boil, stirring continuously, to give a thick sauce. Remove from the heat.
3. Stir in the crème fraiche, mustard, crab meat, spring onions and egg yolks. Season. Whisk the egg whites until stiff and carefully fold into the crab mixture.
4. Spoon the mixture equally on top of each mushroom and bake for 12-15 minutes until puffed and golden. Serve immediately.
Recipes courtesy of Seafish