Ingredients
Units Scale
- 1 tbsp butter
- 1 tbsp corn starch
- 1/4 cup milk
- pinch of salt and pepper
- 170g can of crab or lobster meat
- salt
- cayenne
- few dashes of lemon juice
- mini toasts (Melba toast)
- butter
- cheese
Instructions
- Preheat oven to 170C.
- In a saucepan, melt the butter until starting to bubble.
- Add the cornstarch, salt and pepper and stir.
- Gradually pour in the milk, whisking until it becomes a thick sauce.
- Remove from heat.
- In a bowl, mix together the crab or lobster meat, adding in the salt, cayenne and lemon juice to taste.
- Add in the sauce you just cooked (you may not need all) and stir.
- Butter the toasted bread pieces, scoop the crab dip on top, sprinkle with grated cheese and toast until golden.
Notes
Adapted from The Original Boston Cooking-School Cookbook by Fannie Merritt Farmer (1896)