Cheesy Fisherman's Grill

• 213 grams salmon, canned
• 2 small crab, hard shell or 1 lg crab
• 15 grams butter or margarine
• 15 grams flour, all-purpose
• 1 x milk for stock (see recipe)
• 2 each tomatoes fresh, skinned, deseeded and chopped
• 1 tablespoon parsley leaves fresh, chopped
• 1 x salt
• 1 x black pepper freshly ground
• 75 grams parmesan, parmigiano-reggiano cheese, grated fresh, grated

1. Drain the can of salmon, reserving the juice.
2. Make the juice up to 150ml ( 1/4 pint) with milk.
3. Set aside.
4. Put the salmon and crab meat into a bowl.
5. Melt the butter in a pan and stir in the flour.
6. Gradually add the fish and milk stock to make a smooth sauce.
7. Add the chopped tomatoes and parsley, season well.
8. Mix the sauce into the crab and salmon, then pile this mixture into two individual serving dishes.
9. Sprinkle the Parmesan over the top of the salmon mixture and place under a moderate grill for 6 to 8 minutes or until the cheese is golden brown.
10. Serve garnished with two or three crab legs and new potatoes.

salmon, crab, butter, flour, milk, tomatoes, parsley, salt, black pepper, parmesan

Taken from recipeland.com/recipe/v/cheesy-fishermans-grill-43338 (may not work)