Crab gratin with Mustard and Lime
Course: Main CoursesCuisine: InternationalDifficulty: MediumServings
4
servingsPrep time
15
minutesCooking time
20
minutesTotal time
35
minutesAt Lonno Lodge, the chefs serve their Crab Gratin whole. This dish arrives as if the crab was still intact with only a crispy breadcrumb addition. The subtle hints of lemon and mustard are surprising to the palate, but helps complement the oceanic flavours of the crab.
Ingredients
4 Crab Shells
8 Crab Claws
500g Crab Meat
1 Celery Stalk
15g All-Purpose Flour
25g Bread Crumbs
15g Parsley
1 Teaspoon Lemon Juice
3 Spring Onions
8g Mustard Powder
130ml Milk
15g Unsalted Butter
Salt
Black Pepper
Extra Virgin Olive Oil
Directions
- Finely dice celery and chop onions.
- Melt butter in pan over medium heat and sauté the onions and celery. Cook for 3 minutes.
- Add the flour to the pan and continue to sauté for 1 minute.
- On low heat, slowly add the milk and continuously stir to combine everything. As the milk becomes thicker and thicker, add the mustard powder and lemon juice.
- Add the crab meat and cook for another 2 minutes.
- Add chopped parsley and mix thoroughly. Turn off the heat.
- Take cleaned and boiled crab shells and fill each one with the mixture.
- In another bowl, mix the bread crumbs with a drizzle of olive oil.
- Place the bread crumbs on the top of each crab shell and cover the crab mixture. Lightly pat the bread crumbs down.
- Place the filled crab shells onto a baking tray and place it into a pre-heated oven to 180°C for 10 minutes.
- Take the intact crab claws and dredge them in flour, beaten egg and dip them into bread crumbs. Deep-fry them until golden brown for 5 minutes.
- Serve the crab shells and crab claws with a side of grilled vegetables or salad.
Notes
- This recipe is part of our renown “The Charming Lonno Lodge Cookbook” that you can download for free or purchase as a printed copy on Amazon.
