Basque-style crab
Stuff crab shells with a creamy crab, leek and tomato sauce, top with breadcrumbs and grill until bubbling for this very special starter from London's The Red Lion & Sun
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 2tbsp olive oil
- 1tbsp butter
- 2medium leeks , trimmed, washed and white parts finely chopped
- 2celery sticks , finely chopped
- 1tbsp tomato purée
- 10cherry tomatoes , halved
- 1tsp sweet smoked paprika
- ½tsp chilli flakes
- 1tbsp chopped tarragon
- 100ml vegetable stock
- 100ml double cream
- 300g white crab meat
- 200g brown crab meat
- lemon wedges and crostini , to serve
- 100g panko breadcrumbs
- ½small bunch of flat-leaf parsley , roughly chopped
- 2tbsp olive oil
Instructions
Step 1
To make the breadcrumbs, put all the ingredients in a food processor and pulse until just blended.Step 2
Heat the oil and butter in a pan, add the leeks and celery, and cook for 20-25 mins or until soft. Add the tomato purée and cook for a minute. Add the tomatoes, paprika, chilli and tarragon. Cook for couple of minutes to combine the flavours, then add the stock and simmer for 5 mins. Add the cream, season and take off the heat. Add the crab meat to the sauce and mix well, taste and season again if needed.Step 3
Spoon into small clean crab shells or gratin dishes and sprinkle with the breadcrumbs. Grill until bubbling and golden. Serve with a wedge of lemon and crostini.