Seafood Recipes - Velvet Crab

Ingredients

• 1 1/4 cups (300ml) light cream

• 1 cup (250ml) water

• 1 tsp sugar

• 1/2 tsp salt

• 1/2 tsp white pepper

• 3 eggs, lightly beaten

• 1 tbsp cornstarch, mixed to a paste with 2 tbsp water

• 1 tsp paprika

• 12oz (350g) crabmeat, shell and cartilage removed and flaked

• 8oz (225g) vermicelli, deep-fried until crisp, drained and kept hot

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Method:

1. Put the cream, water, sugar, salt and pepper into a large saucepan and bring to the boil. Reduce the heat to low and using a wire whisk or beater, beat in the eggs.

2. Stir in the cornstarch mixture and paprika and beat until smooth and thick. Stir in the crabmeat and cook for 2 minutes, or until the crabmeat is heated through. Remove from the heat.

3. Arrange the vermicelli on a warmed serving dish and spoon over the crabmeat mixture. Serve at once.