Recipe
This camp fire delicacy will bring a little light into your life. Surely there is enough room in the motorhome, campervan or caravan fridge for some crab meat. Or better yet, catch one fresh and really up the ante on your next RV adventure.
INGREDIENTS
- 500ml of full cream milk
- 1 litre of chicken stock
- 120ml of pouring cream
- Splash of extra virgin olive oil
- 3 large rashers of smoked bacon, diced very small
- Brown onion, diced small
- 1 tablespoon of flour
- 50g of butter
- A sprig of fresh thyme, picked
- 2 large potatoes, peeled, diced small
- 250g of fresh white crab meat
- A pinch of cayenne powder
- A pinch of sea salt
- Freshly ground white pepper
- 3 half-sized pieces, kernels cut off cob
- A cup of chopped fresh chives
Serves 4-6
METHOD
Fry the onion, bacon, thyme, corn and potato in the butter and oil until the onions are soft. Add the flour to absorb the fat then add the stock and milk and season.
Cook on a simmer until the potatoes are soft.
Using a whisk, slightly break down the potatoes then add the crab meat, remove from the heat and stir through the cream.
Season again and finally whisk in the cayenne pepper.
Serve in bowls with a sprinkle of chopped chives.
This recipe originally appeared in Australian Caravan+RV magazine. For more of Mark’s great recipes, get a copy or subscribe at mynrma.com.au/shop
