Here is one crab recipe that is easy and quite delectable! Whether you eat it with rice or serve it with a crusty batard (bread roll), it adapts itself into a Pinoy favorite or into a cosmopolitan fare. Tortang Casag??? Maybe…… but definitely, with a flair!

DELECTABLE CRABMEAT BAKE

Ingredients:
1 kilo shelled crabmeat (SM and Rob supermarkets)
1 medium can whole or diced tomatoes (or blanch & dice ½ kilo very ripe tomatoes)
1 head garlic (macerated)
3 heads red onions (chopped)
1 Knorr chicken cube
1/3 cup white wine
½ stick butter (please do not substitute with margarine)
Salt, pepper, and basil
3 large whole eggs
1 big can Nestle cream

Procedure:

1. Heat butter in a big pan and sauté garlic and onions. Add crabmeat and mix well.
2. Throw in tomatoes with its juice and also the white wine. Add the Knorr cube, salt pepper and a pinch of dried basil or a few leaves of cut up fresh basil.
3. Allow to simmer gently over low fire, for a few minutes.
4. Lay out your crab mixture in a rectangular (6.5" x 10.5") pyrex dish. Set aside and cool off for about 15 minutes.
5. Meanwhile, beat the eggs SLIGHTLY only and pour over crabmeat mixture. Move around gently with a fork until the eggs seep through.
6. Spread heavy cream all over the top only – DO NOT MIX!
7. Bake at medium heat for about 20 minutes or until golden and pretty!!!

TIPS:

Ø This dish goes so well with bread, plain pasta or rice.
Ø Instead of a pyrex dish, you may have a shell shaped baking dish somewhere around. Use it. That adds to the “look” and ambiance.
Ø But you do have to serve this dish, with a leafy vinaigrette salad of your choice.
Ø DO NOT add grated cheese as a topping. Somehow, it doesn’t jive. Breadcrumbs maybe, for that “au gratin” effect.
Ø Invite a few friends and share this delectable dish, over a bottle of Riesling or a semi sweet Chardonnay.

Enjoy your Delectable Crabmeat Bake and a big hug to you from the Red Hot Mama!!!