Sunday, June 29, 2008
This is a very simple but quite delicious starter. It needs a tart salad to cut through the cream and cheese.
You will need:
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.