Crab Crumble (4)

A recipe from ” The Hidden Hut” by Simon Stallard. Its good to make this in winter in the UK when crabs are usually both cheaper to buy and richer in the brown meat which makes this dish rich and flavoursome. Two whole crabs will give you about the right amount of crabmeat for this dish.

Crab Crumble (4)
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Crab Crumble (4)
Print Recipe
For the crumble topping:
  1. To make the crumble put the flour in a large bowl and add the ground almonds and Parmesan. Mix well, then rub the butter into the flour mixture using your fingertips until it starts to resemble breadcrumbs. Set aside.
  2. Put the onions in a small saucepan and add the cloves, peppercorns, bay leaves, milk and cream. Bring to the boil over a medium high heat, then remove from the heat, cover and leave to infuse for 15 minutes. Strain into a jug. Preheat the oven to 220 C, 200 Fan Gas Mark 7.
  3. Rinse out the milk pan then melt half the butter over a low heat. Stir in the flour using a wooden spoon and cook for a minute before slowly adding the strained milk, stirring all the time, to form a smooth sauce. Cook gently for 2-3 mins, stirring often until thickened, then remove from the heat.
  4. Add the white and brown crab meat to the sauce together with the tarragon, mustard powder, egg yolks, lemon juice and a few drops of Worcestershire sauce. Season with salt and pepper.
  5. Spoon the crab mixture into an ovenproof dish and cover with the crumble mix. Dot with the remaining butter. Bake for 25-30 minutes until golden, Garnish with the soft herbs and serve.
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