Baked Crab

2 tablespoons polyunsaturated vegetable oil
1 onion, peeled and finely chopped
1 clove garlic, peeled and crushed
2 green peppers, cored, deseeded and finely
chopped
2 tomatoes, skinned, deseeded and chopped
2 tablespoons chopped parsley
450 g/1 lb crabmeat
salt
freshly ground white pepper
2 eggs, lightly beaten
2 tablespoons wholemeal breadcrumbs

Heat the oil in a pan, add the onion and fry gently for 5 minutes until soft and golden, stirring occasionally. Add the garlic, green peppers, tomatoes and parsley and continue cooking gently for 15 minutes, stirring occasionally.

Add the crabmeat to the pan with salt and pepper to taste. Then add the eggs and cook until just set, stirring constantly.

Spread the crab mixture in a greased shallow baking dish and sprinkle the breadcrumbs on top. Bake in a preheated moderately hot oven (190 °C/375 °F, Gas Mark 5) for 10 minutes or until the crumbs are crisp and brown. Serve hot.

SERVES 4