Out of the Blue

Mich's Spicy Crab Mornay

4 Blue Swimmer Crabs or 400g Crab Meat
3 shallots (finely chopped)
80g green capsicum (finely chopped)
1 tsp Worcestershire Sauce
Pinch of cayenne pepper
Freshly ground pepper
100g continental low-fat cheese
50mls tomato puree
Juice of 1/2 lemon
4 tbsp Parmesan cheese
1 cup fresh breadcrumbs

METHOD:

Clean the crabs and remove all the flesh from the body, legs and claws. Thoroughly clean the backs of the crabs and reserve for use as a serving dish. In a little butter, pan fry the shallots and capsicum for 2-3 minutes. Add the remaining ingredients except the Parmesan cheese and combine well. Heat through but do not bring to the boil. Fill the crab shells or individual ramekins with the mixture. Sprinkle a tablespoon of Parmesan over each serve and bake in a hot oven until golden brown.

Serve with crusty bread and a green salad.