Prawn & Crab Pie
Gluten Free, Wheat Free, Rice Free, Soya Free, Refined Sugar Free, Egg Free, Dairy Free, Lactose Free, Endometriosis, Crohns & Celiac Safe.
This was requested by a Lady in Trinidad for a "Seafood Pie with no flour"
3 Heaped Tbls White Crab
2 Heaped Tsp Pure Spread / Olive Oil Spread / 1 Tsp Grape Seed Oil / Extra Virgin Olive Oil
Sprinkle of Mace
Sprinkle of Pepper
3 Asparagus Stalks
2 Tsp Pure Spread / Olive Oil Spread / Grape Seed Oil / Extra Virgin Olive Oil
2 Tsp Pure Spread / Olive Oil Spread / 1 Tsp Grape Seed Oil / Extra Virgin Olive Oil
2 Tbls Fine Cornmeal
Enough Water or Hazelnut milk to make a thick sauce
Sprinkle of pepper
1 Tsp Dijon Mustard
(if you can find it:
2 Tsps Natural yeast flakes
1 Tsp Vegan Bouillon Stock)
Cut up your vegetables.
Add Pure Spread or equivalent and heat in a pan.
When your vegetables have cooked turn off the heat and leave on one side.
Now melt your pure spread or equivalent.
Add your cornmeal and let it absorb the liquid.
Now pour your water or milk bit by bit onto your cornmeal and stir.
When it thickens into a sauce add some more milk/water and keep stirring.
Add your pepper, Dijon mustard and optional stock and natural flakes.
Stir until the mixture become thick like a batter.
Leave on the side.
Put your prawns and crab into a pan on a medium to low heat.
Add your spices and pure or equivalent.
Cook until they are boiling hot.
Spoon into a little oven dish.
Next cover the prawns and crab with your cooked mixed vegetables.
Put the pot into a pre-heated oven on gas mark 5 for 20 minutes.
Sprinkle with mixed herbs and serve.
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