1. Preheat oven to 350°. Sauté the scallions and parsley in butter. Add the flour and continue cooking some minutes. Slowly add the milk mixed with the cream and stir until thick. Add the rest of the ingredients, except the crab, almonds and bread. Mix well and add the crab meat.
2. Cut a lid in the bread and reserve. Remove the bread crumbs from the bread leaving an empty space to fill. Pour the crab mixture in the cavity and sprinkle with almonds. Cover with the lid and wrap in aluminum foil. Bake for 30 minutes or until the fondue is hot. Serve with toasts.
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.