Crab mini gratins with Parmesan crumb
Serves 4 | prep 20 mins | total time
- 1 tbsp cornflour
- 150ml vegetable stock
- 100g clotted cream
- a splash of Pernod
- 2 x 100g packs drained Taste the Difference fresh white crab meat
- 2 tbsp chopped chives
- 4 tbsp panko breadcrumbs
- 2 tbsp finely grated Parmesan
- lemon wedges, to serve
- Preheat the oven to 200°C, fan 180°C, gas 6. Mix 1 tbsp cornflour with a splash of water, then pour into a medium pan and whisk in 150ml vegetable stock. Bring to the boil and simmer until thickened. Whisk in 100g clotted cream and a splash of Pernod, then add 2 x 100g packs drained Taste the Difference fresh white crab meat and 2 tbsp chopped chives.
- Simmer for a minute or two more until the mixture has thickened a little, then tip into 4 x 125ml shallow ramekins or gratin dishes. Mix together 4 tbsp panko breadcrumbs and 2 tbsp finely grated Parmesan, then scatter over the gratins. Bake for 15 minutes until golden. Garnish with extra fresh chives and serve with lemon wedges on the side.
Bill Granger's Christmas Day tips