30 g butter
30 g flour
10 cl whisky
2 tbsp sour cream
1 large tbsp tomato sauce
1 can of crab
1 small can of mushrooms (150 g)
Step 1: Drain the crab and marinate it with half a shot glass of whisky.
Step 2: Sauté the shallots until they turn golden brown in a pan.
Step 3: Add the mushrooms and wait for them to change color.
Step 4: Add the flour (it will stick to the mushrooms).
Step 5: Add the milk and stir so it doesn’t stick to the bottom of the pan.
Step 6: Add the crab and mix everything together.
Step 7: Add the sour cream, tomato sauce, salt, and pepper, and mix well.
Step 8: Meanwhile, prepare the shells by placing them in a baking tray, filling them with the mixture, and adding breadcrumbs and a knob of butter on top.
Step 9: Bake for 15 minutes at 160°C (325°F), just until everything is hot.
Step 10: Bon appétit!
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