A simple, though slightly extravagant dish, Peebles Crab Bake is an adaptation of a traditional Scottish recipe. Serve with grilled tomatoes and a crisp green salad.2 oz. plus
1 teaspoon unsalted butter, melted
1 lb. canned crabmeat, shell and cartilage removed
2 oz. medium oatmeal juice of
1 tablespoon white wine vinegar
1 teaspoons prepared French mustard
½ teaspoon salt
½ teaspoon black pepper
2 eggs, well beaten
8 slices of brown bread, crusts removed
2 tablespoons chopped fresh parsley
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C). With the teaspoon of butter, lightly grease a 9-inch pie dish.
In a large mixing bowl, combine the crabmeat, oatmeal, remaining butter, the lemon juice, vinegar, mustard, salt and pepper, beating until all the ingredients are thoroughly blended. Set aside.
Place the eggs on a plate and dip in the bread slices, one by one. Line the pie dish with the bread slices, pressing the edges together to seal them.
An adaption of a traditional Scottish recipe, Peebles Crab Bake makes an elegant supper dish.
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Spoon the crabmeat mixture over the bread.
Place the dish in the oven and bake for 15 to 20 minutes, or until the filling is golden brown.
Remove the dish from the oven. Sprinkle over the parsley and serve at once.