Crab gratin with Mustard and LimeCourse: Main CoursesCuisine: InternationalDifficulty: Medium
At 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.
4 Crab Shells
8 Crab Claws
500g Crab Meat
1 Celery Stalk
15g All-Purpose Flour
25g Bread Crumbs
1 Teaspoon Lemon Juice
3 Spring Onions
8g Mustard Powder
15g Unsalted Butter
Extra Virgin Olive Oil
- 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.