Ingredients

• one can of crab
• one shallot
• twenty five g butter
• one tablespoon of flour
• twenty five cl of milk
• A pinch of pepper
• one tablespoon of tomato puree
• one hundred g of grated cheese
• Spices of your choice
• A pinch of salt
• A pinch of nutmeg

Preparation

Peeled shallot, slice it thinly then brown it in butter, browning it slightly.
Drain crab crumbs well also pour them over shallot fondue – Set apart

Making the aurore sauce: melt a large knob of butter, add a tablespoon of flour and mix, pour milk to bind the sauce which must be a little thick (if you are afraid of lumps, heat your milk beforehand ), salt, pepper and add nutmeg, add a tablespoon of tomato puree and mix everything – Set aside
Put the shallot/crab mixture in the aurore sauce and mix gently
Pour this preparation to shells or other ramekin of your choice
Sprinkling with cheese
Put in the preheated oven at two hundred degrees for fifteen minutes (twenty minutes if traditional oven)
Presentation idea: using spices of different colors, create parallel lines on a slate plate, place the shell in the center and garnish with a few slices of lemon

Enjoy !