Crab and Broccoli Gratin with Coriander Leaves

Name: Crab and Broccoli Gratin with Coriander Leaves
Yield: Serves 4
Ingredients: 60 g (2 oz) dryish white breadcrumbs; 2 tablespoons chopped coriander leaves; 60 g (2 oz) Gruyère cheese, finely grated; 400 ml (14 fl oz) single cream or creamy milk; 30 g (1 oz) plain flour; 1 teaspoon chopped chives; 400 ml (14 fl oz) single cream or creamy milk; salt; 225 g (8 oz) broccoli or calabrese; 45 g (1½ oz) butter; 2 bay leaves; 225 g (8 oz) broccoli or calabrese; 225 g (8 oz) dressed crab

Preparation info

Serves
4

Difficulty
Easy

Appears in

Complete Book of Herbs

By Geraldene Holt

Published 1991

About

The uniquely delicious taste of crabmeat is always enhanced by the flavour of fresh herbs. Although dill, fennel, parsley and tarragon all go well with crabmeat, I find that the oriental flavour of coriander leaves lightens and freshens the taste of this superb shellfish.

Ingredients

225 g (8 oz) dressed crab
225 g (8

Fish course
Pescatarian

Method

If possible, separate the white crabmeat from the brown. Break the broccoli or calabrese into bite-size florets; cook in boiling salted water with a bay leaf until tender. Drain well.

Grease four small gratin dishes and divide the brown meat between them. Arrange the broccoli and half the white crab meat on top.

Melt the butter in a saucepan and stir in the flour for 1-2 minutes