Crab Gratin

I have made a dish like this many times over the years but as so often happens I am too busy to bother writing it down at the time. The next time I want to make it I have to reinvent it. I know it is never the same, although not why, but it always makes a great starter . . . and it is easy to do. This time I did write it down!

Ingredients:

1 medium size dressed crab
50g butter
1 shallot, peeled and finely chopped
1/2 red chilli finely chopped
1 small glass of sherry
2 tbsp cider vinegar
1½ tbsp Worcestershire sauce
1 heaped tsp English mustard
150ml crème fraiche
Freshly ground pepper
A squeeze of lemon juice
Parmesan cheese, grated
50g breadcrumbs or crunchy topping*

*such as Jamie Oliver's Herb Crust

How to make:

• Preheat the oven to 190°C / Gas mark 5.
  
  
• Chop your white crab meat into smaller pieces and mix with brown meat.
  
  
• Using a suitable pan for sautéing add the butter.
  
  
• Add the shallot and sauté until it softens but do not allow it to brown.
  
  
• Add the sherry and boil for a few seconds, then add the vinegar and Worcestershire sauce and bring back to the boil.
  
  
• Stir in the mustard and then add the crème fraiche.
  
  
• Simmer the mixture for about three or four minutes.
  
  
• Add the crab meat to the sauce and mix thoroughly together.
  
  
• Season as required with freshly ground black pepper and a squeeze of lemon juice.
  
  
• Divide the mixture between two suitable oven proof dishes.
  
  
• Sprinkle with breadcrumbs or the crunchy topping and then with a light covering of Parmesan cheese.
  
  
• Place the dishes on a baking tray and bake for about 20 minutes.
  
  
• Serve hot.

Serves 2