Serves 2- 4 people
This is a recipe for anyone who has forgotten just how gorgeous crab with cream and cheese can be - and you could pipe some mashed potatoes around the edges of the dishes if you want to go really retro...
This quantity will serve two as a light main course, or four as a snack or starter.
Ingredients:
225g cooked white crab meat - thawed if frozen
Butter, for greasing
Juice of 1/2 lemon
1 tsp chopped fresh mixed herbs (such as flat-leaf parsley, chives and fennel)
300ml Béchamel sauce
2 Tbsp. cream
l tsp Dijon mustard
l tsp wholegrain mustard
50g grated red Cheddar cheese
Salt and freshly ground black pepper
Method
- Preheat the oven to 180ºC/350ºF/Gas 4.
- Lightly squeeze the crab meat to remove any excess liquid and place in a bowl.
- Add the herbs and squeeze over enough lemon juice to taste, then lightly mix to combine.
- Butter two to four individual gratin dishes and divide the crab mixture among them.
- Season to taste.
- Gently heat the Béchamel sauce in a small pan and stir in the cream, then mix in both mustards.
- Ladle over the crab mixture to cover completely and then sprinkle the Cheddar cheese on top.
- Bake for 20-25 minutes until piping hot and bubbling.
- Serve the dishes straight to the table with a bowl of lightly dressed green salad.