Recipe for Shellfish Crumble

100g breadcrumbs

3 cloves garlic

2 tbsp finely chopped parsley

Double portion of lemon butter sauce

200g white crab meat

150g fresh prawns

150g shrimps

Mix the breadcrumbs with the very finely chopped garlic and the parsley.

Make up a double portion of Lemon Butter Sauce (see page 25 for recipe). This will make a little more than you need, but Lemon Butter Sauce has a thousand other uses, so don’t fret.

When you are nearly ready to serve the crumble, divide the fish between four to six single serving oven-proof dishes. Pour some sauce over each one and scatter liberally with the breadcrumb mixture.

Cook the crumbles in an oven pre-heated to 200C for around 10 minutes, or until the breadcrumbs are crispy (watch – they burn easily) and the mixture is hot right through.

Lemon Butter Sauce

275ml cream

80g butterjuice of 1 lemon

Salt and white pepper

Place ingredients in a small saucepan and bring to the boil. Cook over a moderately high heat until it reduces to a thick sauce.