30 g butter, melted
1½ cups cream
3 tablespoons cornflour
2 tablespoons brandy (optional)
2 tablespoons freshly chopped parsley
2 teaspoons Dijon mustard
1 cup shredded cheese
500g peeled, cooked prawns
170 g tin, cooked crab meat
100 g seafood extender, chopped
1 cup coarse fresh breadcrumbs
1/3 cup shredded tasty cheese, extra
2 tablespoons chopped fresh parsley
In a medium saucepan stir together butter, cream and cornflour.
Over a medium heat gently stir until sauce has thickened, taking care that no lumps form.
Stir in brandy, parsley, mustard and cheese. When cheese has melted stir in prawns, crab and seafood extender. Bring mixture to the boil stirring constantly, remove from heat, transfer to oven proof serving dish. Sprinkle evenly with combined breadcrumbs, extra cheese and parsley. Bake in a preheated oven at 180ºC for 15-20 minutes or until golden brown.