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Sunday, June 29, 2008

Crab Gratin




This is a very simple but quite delicious starter. It needs a tart salad to cut through the cream and cheese.


You will need:

Serves 3-4


150ml double cream
100ml dry white wine
100ml chicken stock
450g white crab meat
Grated zest of 1 unwaxed lemon
25g fresh breadcrumbs
50g Wensleydale cheese, grated or finely crumbled
Salt and freshly ground black pepper

And then you need to

Combine the cream, wine and stock in a pan and bring to the boil. Simmer, uncovered, until it has reduced to about half the volume — 10 minutes or so. Stir in the crab, heat through, season to taste and stir in the lemon zest.

Tip into a gratin dish and top with the breadcrumbs and cheese. Place under a hot grill until the cheese melts. Serve at once with salad and some good bread.

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