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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