September 2011 :

Partan (crab) pie

Take the meat from the claws and body of the crab.
Then clean the shell thoroughly.
Season the crab meat with salt, white pepper and nutmeg, adding some
pieces of fresh butter and breadcrumbs.
You may add to it also a wine-glassful of vinegar, seasoned, if liked, with a little mustard.

Alternatively, salad oil can be substituted for the butter.
Then return the crab meat to the shell and brown under the grill.

Copyright © 2011 Carine De Vos. All rights reserved.  

Revised: september 12, 2011