Contributed by: Chris WebAdmin. of RecipesNow.com
Bring pot of cold water with 1 cup sea salt to a rolling boil.
Plunge the crab into the water and cook for 8-10 minutes. Remove crab and allow to cool. Carefully remove all flesh reserving the shell. Remove cartilage and bits of shell from the flesh and discard.
Place the crab meat in a bowl along with the egg, shallots, capers, parsley, sweet peppers and toss lightly. In a separate bowl, combine Maille Dijonnaise, Maille White Wine Vinegar, port, salt, pepper and the cream. Pour this mixture over the crab and mix well.
Refrigerate mixture for up to 6 hours to allow flavours to blend.
Spoon mixture into serving bowls (or for a more elegant presentation, into crab body shells that have been washed) and garnish with chopped chives.
Serving Size: Makes 6 servings.
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