*Ingredients:
°1 can of crab
°1 shallot
°25g butter
°1 tablespoon of flour
°25 cl of milk
°A pinch of pepper
°1 tablespoon of tomato puree
°100 g of grated cheese
°Spices of your choice
°A pinch of salt
°A pinch of nutmeg
*Preparation
Peeled shallot, slice it thinly then brown it in butter, browning it slightly.
Drain crab crumbs well also pour them over shallot fondue
– Set apart
Making the aurore sauce:
melt a large knob of butter, add a tablespoon of flour and mix, pour milk to bind the sauce which must be a little thick (if you are afraid of lumps, heat your milk beforehand ), salt, pepper and add nutmeg, add a tablespoon of tomato puree and mix everything
– Set aside
Put the shallot/crab mixture in the aurore sauce and mix gently
Pour this preparation to shells or other ramekin of your choice
Sprinkling with cheese
Put in the preheated oven at 200 degrees for 15 minutes (20 minutes if traditional oven)
Presentation idea:
using spices of different colors, create parallel lines on a slate plate, place the shell in the center and garnish with a few slices of lemon
Enjoy !