Crab Meat Mornay

2 cups raw flaked crab meat

2 tbsp. butter

½ white wine

2 tbsp. grated onion

2/3 cup Thick Cream Sauce (see recipe above)

½ tsp. nutmeg

1 tbsp. lemon juice

1 cup sliced mushrooms, sautéed

1 cup grated parmesan cheese

• Place the flaked crabmeat in a pan with the butter, wine and onions and heat for 2 minutes.

• Combine the cream sauce with the mushrooms and the crabmeat, lemon juice and nutmeg.

• Put into individual dishes or 1 large dish and sprinkle with parmesan cheese.

• Cook until hot and place under the griller to brown.

• Serves 6-8.

Hot Crab Puffs

500gr cooked Queensland Mud crab meat

4 bacon rashers, rind removed

Salt and pepper

4 finely chopped shallots

½ cup sour cream

1 tsp. dry mustard

1 tsp. mild chilli sauce

1 egg, beaten

• Place crabmeat in a bowl.

• Grill bacon until crisp, cut into small pieces and add to bowl with salt, pepper and shallots.

• Toss to combine and divide into buttered ramekins.

• Combine remaining ingredients and spoon over crab.

• Place in a preheated oven (200 C) for 15 minutes or until crab is heated through and topping is puffy and golden.