By Guest Chef, Andy Snowling.
Caught fresh along the coast of Norfolk, this sweet crab with a rich creamy sauce and bubbling gruyère and parmesan cheese make for a light dish with a luxurious taste.
Serves: 2 adults, as a main course
Preparation time: 30 minutes
Cooking time: 20 minutes
Difficulty: 3 out of 5
Ingredients
- 2 large Cromer Crabs
- 2 tbsp butter
- 1 spring onion
- 100ml milk
- 100g gruyère cheese
- 2 small diced shallots
- 1 tbsp plain flour
- 2 parsley sprigs
- pinch of cayenne pepper
- 100g parmesan
Method
- Heat the oven to 220°c
- Add diced shallots and butter to a sauce pan and fry until soft
- Add flour and stir to blend well
- Add milk slowly until it forms a thick sauce then add chopped spring onion and 1/2 of each cheese
- Add a pinch of cayenne pepper, half the white crab meat and all the brown crab meat
- Place the mixture back into the crab shells and bake for 10 mins until golden brown
Presentation
- Display crab on plate and garnish with additional fresh cheese and parsley
- Arrange 2-3 slices of white bloomer loaf to finish
