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Devilled crab on sourdough toast by Josh Eggleton

Serves 4
Cooking time: 35 minutes

Devilled crab

250g of white crab meat, picked through for broken shell
10g of unsalted butter
10g of plain flour
125ml of cider
120g of cheddar, grated
1 tsp wholegrain mustard
2 tsp Worcestershire sauce
Tabasco to taste
fresh coriander to taste, chopped, plus extra for garnishing
lemon juice to taste
black pepper

To serve

4 slices of sourdough bread, toasted

Melt the butter in a small saucepan over a low heat. Mix in the flour with a spatula and cook very gently for 2 minutes. Remove the pan from the heat and whisk in half of the cider. Return the pan to the heat and whisk again until the mixture thickens. Whilst still over the heat, pour in the remaining cider and continue to whisk. Once the sauce is smooth, whisk in the mustard and the Worcestershire sauce. After about 10 minutes of gentle cooking, remove the pan from the heat and stir in the grated cheese a little at a time .

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