PRAWN AND CRAB CASSEROLE

INGREDIENTS

• 125g ziti pasta
• 50g butter
• 1/3 cup grated fresh parmesan cheese

 FILLING

• 80g butter
• 1/3 cup plain flour
• 1 1/2 cups milk
• 1 cup ( 80g ) grated fresh parmesan cheese
• 80g cooked shelled prawns, chopped
• 170g can crab meat, drained, flaked
• 1 tablespoon chopped fresh chives
• 5 eggs, separated

PRAWN AND CRAB CASSEROLE METHOD:

Lightly grease a 6cm deep ovenproof dish ( 8 cup capacity ) The noodles should be cooked in a large pan of boiling water, uncovered, for about 10 minutes, and then drained, rinsed under cold water, and drained.

Return pasta to the pan, stir butter and cheese through pasta; cool. Cut pasta into 5cm lengths, and stand pasta around the edge of the prepared dish.

Chop remaining pasta, and combine with filling. Pour filling into the dish, and bake in a moderately hot oven for about 35 minutes or until set and well browned.

Filling: Melt butter in a pan, stir in flour, and stir over heat until bubbling. Remove from heat, gradually stir in milk, and stir over heat until sauce boils and thickens; cool minutes.

Stir in cheese, prawns, crab, chives, and lightly beaten egg yolks. In a small bowl, beat the egg whites with an electric mixer until soft peaks form. Gently fold the egg whites into the prawn mixture

Serves 6.

Note: Recipe best made close to serving.

Freeze: Not suitable.

Microwave: Pasta suitable.

Also Read: SALMON CHUNKS IN CRISP CHAMPAGNE BATTER