(SERVES 4)- 5 ml/1 tsp low-fat spread
- 6 slices white bread, crusts removed
- 50 g/2 oz ripe Camembert, thinly sliced
- 170 g/6 oz/1 small can crabmeat, drained
- 30 ml/2 tbsp chopped parsley
- 2 eggs
- 250 ml/8 fl oz/1 cup skimmed milk
- Salt and freshly ground black pepper
- Parsley sprigs
Grease a 1.2 litre/2 pt/5 cup shallow ovenproof dish with the low-fat spread. Put three of the slices of bread in the base. Cover with the cheese, then the crabmeat and sprinkle with parsley. Top with the remaining bread. Beat the eggs with a little of the milk, then whisk the remainder. Season well. Pour over the bread and leave to soak for 30 minutes. Bake in a preheated oven at 180 degree C/350degree F/gas mark 4 for about 30 minutes until puffy and golden brown. Serve straight away, garnished with parsley sprigs.
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