Grated Crab

Easy and quick to prepare, the crab gratin is also a recipe full of freshness.

Ingredients for 4 persons

  • 2 slices of country bread
  • 1 glass of milk
  • 3 tbsp. tablespoon of parsley
  • 1 clovegarlic
  • 2 shallots
  • 1 red pepper (preserved in vinegar)
  • 35 g butter
  • 340 g crab meat
  • 1 egg
  • 2 tbsp. 1/4 teaspoon white rum
  • ½ bowl of breadcrumbs
  • 4 tbsp. grated coconut
  • Salt, freshly ground pepper

Crab gratin recipe

> Crust the bread, soak the crumb in the milk.

> Wash, drain and chop the parsley.

> Peel and chop the garlic (degermed) and the shallots, set aside.

> Finely chop the pepper, mix it with 2 tbsp. of its conservation vinegar and parsley.

> Put the oven in grill position.

> In a frying pan, melt 25 g of butter, sweat the shallots in it.

Add the crab meat with the juice (contained in the can). Add the garlic and the chili mixture. Cook over low heat for 5 minutes, stirring frequently.

Add the previously pressed breadcrumbs. Season. Continue cooking over low heat for a few minutes.

> Clarify the egg. Mix the yolk with the white rum.

> When the stuffing is cooked, remove it from the heat. Add the beaten egg yolk with the rum.

> Divide the preparation into individual shells or in a gratin dish. Sprinkle with breadcrumbs and grated coconut, sprinkle with bits of butter.

> Bake under the grill for a few minutes until the surface of the dish browns.

Recipe: A. Beauvais, Photo: F. Hamel

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