Warm tartare sauce is a rich white sauce enriched with egg yolk and cream, and with finely chopped parsley, capers and pickled cucumbers added.
- Add crab meat to the hot tartare sauce and warm gently to almost boiling point, without actually boiling.
- Transfer to a slightly buttere shallow oven pan. Sprinkle breadcrumbs and melted butter on top.
- Cook under the broiler until the surface begins to brown. Garnish with finely chopped parsley and serve.
Warm tartare sauce should not boil.
This recipe is very easy if you have the white sauce or hot tartare sauce ready. It is moderately time consuming if you start from scratch.