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Serves/Makes: 4

Ingredients:

• 12 crab-flavored pollock sticks, diced
• 2 tablespoons (30 mL) butter
• 1/2 onion, finely chopped
• 1/2 carrot, finely chopped
• 1/4 celery stick, chopped
• 2 tablespoons (30 mL) curry powder
• 3 tablespoons (45 mL) flour
• 1 1/2 cups (375 mL) warm chicken broth
• Salt and pepper, to taste
• 1/4 cup (60 mL) heavy cream (35%)
• 1 teaspoon (5 mL) freshly chopped parsley
• 1/2 cup (125 mL) canned mandarin oranges, drained
• 4 baked flaky pastry shells, kept warm

How to cook Crab Pastry Shells:

• Into a fry pan, heat butter.
• Add chopped onion, carrot and celery cover and simmer for 3 to 4 minutes, over medium heat.
• Stir in curry powder and flour cook for 1 minute, uncovered, over medium heat.
• Stir in chicken broth salt and pepper simmer for 8 to 10 minutes.
• Well mix in cream and parsley simmer for 3 to 4 minutes more.
• Stir in crab-flavored pollock dices and drained mandarin oranges.
• Simmer for 2 to 3 minutes, over low heat.
• Fill warm pastry shells with mixture and serve.

Note:

1 serving = 504 calories, 30 g carbohydrates, 15 g proteins, 36 g sugar, 0.4 g fibers.

This recipe for Crab Pastry Shells serves/makes: 4

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Main Ingredient: Pollock
Preparation Method: Poached/Simmered