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Pastasalat
with crab

Cocktail
Lindesnes

Crab au gratin
 
 
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Crab au gratin
for 4 people

THIS IS WHAT YOU NEED:

4 crabs- in- the- shell
1 tblsp. butter
1 tblsp. white flour
circa 1.5 dl. cream
1/2 red chili pepper, diced
4 chopped anchovy filets
2 tsp. anchovy brine
1 tblsp. chopped chives
salt and pepper
1 dl. grated cheese
2-3 tblsp. breading

Baking time circa 15 min. at 250-275 degrees Celsius

 

THIS IS WHAT YOU DO:

Take out the crab meat. Wash and dry the crab shells.

Melt the butter, mix in the flour and thin it with cream to a rich sauce. Add the chili pepper, anchovies and brine, then let the sauce simmer for two-three minutes. Stir in the chives and crab meat, and season to taste with salt and pepper. Distribute the stew into the crab shells, sprinkle the breading and cheese on top and soufflé the shells in the middle of the oven until the crust is golden.

Serve with bread and salad.

 

 

   

PHOTO AND RECIPES
©Copyright seafood export council
PHOTOGRAPHER Alf Börjesson