This tasty scone cake is filled with crookneck squash pieces and tender crab chunks for a great quick meal with a light salad and soft rolls.
This healthy, fast and easy to make baked scone cake recipe makes a great lunch or dinner side dish or main course for all ages. Tastes wonderful accompanying a meat main course. This recipe serves 4 and is a thirty minute meal.
INGREDIENTS:
1 large and thick round unsweetened scone
2 cups crabmeat, diced
1/2 cup sour cream
1 tsp. lemon juice
1 tbsp. parsley, chopped
1 cup Gervais cheese, grated
METHOD:
Preheat oven to 400 F (200 C). Using a food processor, blend sour cream, lemon juice, parsley and Gervais cheese until smooth. Fold in crabmeat.
Cut scone in half horizontally. Spoon on crab mixture and spread across evenly like filling a cake. Press on scone lid firmly, but gently. Wrap in foil and bake for 20 minutes until hot. Serve hot or cold with a light salad and soft rolls for a quick dinner.
