Spicy Crab Mornay

• 400 g crabmeat (about 4 blue swimmer crabs)
• 2 teaspoons butter
• 3 shallots (finely chopped)
• 80 g green capsicum (green peppers finely chopped)
• 1 teaspoon Worcestershire sauce
• cayenne pepper (pinch of)
• 1/4 teaspoon black pepper (freshly ground)
• 100 g low-fat cheese
• 1 tablespoon tomato puree
• 1/2 lemon (juice of)
• 4 tablespoons parmesan cheese
• 1 cup breadcrumbs (fresh)

1. Clean the crabs and remove all the flesh from the body, legs and claws.
2. Thoroughly clean the backs of the crabs and reserve for use as a serving dish.
3. Melt butter in a frypan/skillet and fry the shallots and capsicum for 2 to 3 minutes and then add the remaining ingredients EXCEPT the parmesan cheese and combine well.
4. Heat through but DO NOT bring to the boil.
5. Fill the crab shells or individual ramekins with the mixture.
6. Sprinkle a tablespoon parmesan cheese over each serve and bake in a hot oven until golden brown (or you could put under the grill/broiler).

crabmeat, butter, shallots, green, worcestershire sauce, cayenne pepper, black pepper, lowfat cheese, tomato puree, lemon, parmesan cheese, breadcrumbs

Taken from www.food.com/recipe/spicy-crab-mornay-377569 (may not work)