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Crab Au Gratin

Western.Chefs's picture
Ingredients
  Anchovy paste 1 Teaspoon
  Mornay sauce 250 Milliliter (1 Cup)
  Crab 2 Pound, cooked, the meat removed and the small claws reserved (900 Gram, 1 Large Size)
  Lemon 1 , juiced
  Grated parmesan cheese 50 Gram (5 Cup)
  Fresh white bread crumbs 1⁄4 Cup (4 tbs) (1/4 Cup)
  Butter 2 Tablespoon
  Lemon 1 , cut into wedges
Directions

Preheat the oven to 350°F (180°C).
Mix the anchovy paste into the mornay sauce.
Scrub the shell of the crab and dry thoroughly.
Mix the dark crabmeat with 4 tablespoons of the sauce and 1 tablespoon of the lemon juice.
Spread this mixture in the bottom of the shell.
Mash the rest of the crabmeat with the remaining lemon juice and pile it into the shell.
Mask with the remaining sauce.
Toss the cheese and bread crumbs together, sprinkle them over the crabmeat, dot with butter and bake for 20 minutes or until the top is golden brown.
Serve garnished with the small claws and the lemon wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Crab
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
6

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