Crab au Gratin (4)

Fresh Crab is without doubt my favourite shellfish so I am always looking for new ways to cook it. This is a Portuguese way from the definitive ” North Atlantic Seafood” by Alan Davidson.

Crab au Gratin (4)
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Crab au Gratin (4)
Print Recipe
  1. Cook the crabs in boiling water if not already cooked. Shell them and reserve the meat.
  2. Soak in milk a quantity of fresh breadcrumbs equivalent to the volume of the crabmeat.
  3. Mix 6 tbsps of water in which you cooked the crabs with the mayonnaise, mustard, ketchup, pickles and eggs.
  4. Squeeze the excess liquid from the soaked breadcrumbs and add to the mayonnaise mixture. Stir together thoroughly.
  5. Mix in the crabmeat and season with salt and pepper. Put into an ovenproof serving dish and sprinkle with the toasted breadcrumbs and grated cheese.
  6. Dot with butter and cook in a moderate oven about 175 C, 160 Fan, Gas 4 for around 30 minutes until golden.
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