1 small bunch of coriander or parsley, roughly
chopped to garnish
Method :
Prepare noodles by plunging into rapidly boiling
water which is slightly salted for a approx. 45 - 60 seconds, then cooled under running
water and leave immersed in water until required.
Heat butter in a pan, add spring onions, celery
and carrot, cover and cook over gentle heat for approx. 3 - 4 minutes until soft.
Pour in the chicken stock and dry sherry, bring
to a boil and simmer for approx. 4 minutes.
Flake crab meat with fingers onto a plate,
carefully removing any stray pieces of shell.
Drain noodles and add to the stock together with
the crab meat. Season to taste with celery salt and cayenne pepper and stir in the lemon
juice and return to simmer.
Divide equally into serving bowls, garnish with
chopped coriander or parsley and serve hot.
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