Brixham Crab Scallops

brixham crab scallop_page

45 minutes
Serves 6

4 medium-sízed sole fillets, cut into strips
200 ml /7 fl oz dry cider
10 ml /2 tsp white wine vínegar
5 ml /1 tsp anchovy essence
1.5 ml /1/4 tsp ground nutmeg
salt and freshly ground pepper
100 g /4 oz fresh white breadcrumbs
500 g /1 lb flaked meat from 1 large
(about 1 kg /2 lb) crab or frozen or canned crab
50 g /2 oz butter, melted


[1] Heat the oven to 200 C /400 F /gas 6. Put the sole strips in a greased, shallow, ovenproof dish. Pour over the cider, and add the vinegar, anchovy essence, nutmeg and a good pinch each of salt and pepper. Stir gently then place in the oven for 15 minutes.

[2] Combine the sole mixture with half the breadcrumbs, the crab meat and half the butter. Adjust the seasoning if necessary.

[3] Brush 6 scallop shells with some of the remaining butter, divide the crab mixture among the shells and sprinkle with the rest of the breadcrumbs and melted butter;

[4] Arrange the shells on a baking sheet and place in the oven for 20 minutes. Serve the crab hot in the shells.