Cromer Crab Gratin Recipe
This crab gratin is ideal as a light lunch with a crisp salad and crusty bread or as part of a starter to the main meal and celebrates the beauty of UK seafood.
2 whole dressed Cromer crabs
Zest and juice of 1 lemon
White wine cream sauce
100 ml cream
100 ml milk
30g plain flour
100 ml fish stock
50ml white wine
Few sprigs of chopped fresh parsley
1 small white onion, finely chopped
4 slices of white bread, slightly stale
20g melted butter
10ml vegetable oil
40g fine grated cheddar cheese
2 sprigs of fresh parsley tops
- Combine all of the breadcrumb toppings into a food processor and blitz until fine breadcrumbs. Set aside until required.
- In a medium pan on low heat add the butter and onion and cook for 3-4 mins until the onion turns translucent
- While the onions are cooking, in a small bowl mix half the milk with the plain flour and cornflour to form a past
- Once the onions are cooked, increase the heat and add the white wine. Bring to the boil and cook for 1 minute. Add the fish stock and bring to the boil and simmer until the liquid has reduced by half.
- Add the cream and the remaining milk to bring back to the boil
- Reduce the heat and whisk in the flour/milk paste. Whisk the sauce until thickened and smooth.
- Add the parsley and season with salt and pepper. n a jug or bowl mix the stock cube with the hot water until dissolved
- Divide the white and brown meat of the crab into 2 bowls.
- Add the lemon zest and juice to the brown meat. Add half of the white wine sauce into the crab brown meat and mix well.
- Gently fold in the white crab to brown meat mixture, being careful not to break the up the white meat too much.
- Divide the crab into 4 ovenproof dishes and sprinkle the breadcrumb mixture on top
- Cook at 190˚C for 20 minutes so the crab gratin is golden and crispy.
You can freeze the crab gratin. Simply cover and freeze before cooking, then cook from frozen for 35 minutes at 190˚C