Pear and Crab Entree
10 min.0 min.6
- 3 fresh (or canned) pears, halved
- 115 g (1/4 lb.) of Chef LELARGE Crab Meat and Leg
- 115 g (1/4 lb.) of cream cheese
- 1 shallot
- 5 drops of Worcestershire sauce
- 2 drops of hot sauce (Tabasco)
- Salt to taste
- Parsley or mint for garnish
Crab Meat and Leg
1. Core the halved pears.
2. Mix together the remaining ingredients.
3. Spoon the mixture to the centre of each pear half and garnish with the parsley or mint.