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Baked crab with cheesy crumb topping

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

By Matt Tebbutt
From Saturday Kitchen

Ingredients

  • 1 tbsp olive oil
  • 1 shallot, diced
  • 1 garlic clove, finely chopped
  • 2 small celery sticks, diced
  • 1 leek, diced
  • 2 fresh tomatoes, peeled and diced
  • 100ml/3½fl oz shellfish or fish stock
  • 150ml/5fl oz passata
  • 25ml/1fl oz dry sherry
  • 25ml/1fl oz brandy
  • 1 large cooked crab, brown and white meat picked and separated to provide about 250g/9oz brown meat and 100g/3½oz white meat, shells cleaned out
  • 1 free-range egg yolk
  • 1 tsp smoked paprika
  • 50g/1¾oz breadcrumbs
  • 25g/1oz Parmesan, grated
  • 1 tbsp chopped fresh tarragon
  • 1 tbsp chopped fresh parsley
  • salt and freshly ground black pepper
  • 1 bunch tarragon, chopped, to garnish
  • 1 bunch chervil, chopped, to garnish

Method

  1. Preheat the oven to 200C/180C Fan/Gas 6.

  2. Heat the oil in a frying pan and fry the shallot, garlic, celery and leek for 5–8 minutes until soft. Add the tomatoes, stock, passata, sherry and brandy and simmer gently until the sauce is thick and slightly reduced.

  3. Tip the mixture into a bowl and stir in the crab meat. When slightly cooled, stir in the egg yolk. Season with salt and pepper and add the smoked paprika.

  4. Transfer the mixture into the crab shells and scatter with the breadcrumbs, cheese, tarragon and parsley. Bake for 10–15 minutes until golden.

  5. Garnish with tarragon and chervil and serve.

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