Crab Gratin Recipe James Martin

Crab gratin with brandy Sainsbury`s Magazine

WEBAug 8, 2016 · Crab gratin with brandy. Serves: 4 as a starter. Prep time: 35 mins. Total time: 50 mins. Rinse out the milk pan then melt half the …

Rating: 4/5(164)
1. Tip the crab meat into a sieve set over a bowl, press gently with a spoon to extract as much excess liquid as possible, then cover and leave to drip in the fridge.
2. Put the onion, clove, peppercorns, bay leaf, milk and cream in a small pan and bring to the boil. Turn off the heat, cover and leave for 15 minutes then strain into a jug.
3. Rinse out the milk pan then melt half the butter over a low heat. Using a wooden spoon, stir in the flour and cook for a minute, then slowly add the strained milk, stirring all the time to form a smooth sauce. Cook gently for 2-3 minutes, stirring regularly.
4. Melt the remaining butter in a different nonstick pan over a medium to high heat. Add the crab meat and fry for a minute until it looks dry. Take off the heat, add the brandy and, using a match, ignite the mixture to burn off the raw alcohol flavour. Stir until the flame has gone out. Add the crab to the sauce, along with the tarragon, mustard powder, egg yolks, a generous squeeze of lemon juice, a few drops of Worcestershire sauce and seasoning.

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