Name: Crab gratin
Yield: Serves 4
Ingredients: 2 fat garlic cloves, finely chopped; ½ teaspoon coarsely ground black pepper; 150 g good soft brown crab meat; 1 teaspoon Dijon mustard; 1 teaspoon finely chopped thyme leaves; 40 g fresh white breadcrumbs; 200 ml whole milk; flaked sea salt; 1 small onion, finely chopped; 40 g Gruyère cheese, grated; 2 teaspoons plain flour, sifted; 25 g butter, plus extra for greasing; 200 g white crab meat; 1 teaspoon flaked sea salt, plus extra for seasoning; 2 dessertspoons olive oil; 1 tablespoon finely chopped curly-leaf parsley; 2 teaspoons tomato purée; 50 ml Dry Martini

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

White! This is the most common answer when people are asked which of the very different meats of the crab they prefer. Certainly, the intense sweetness of the white is delightful, especially when coupled with a quivering dollopette of mayonnaise. But what of the dark stuff? It can seem like the preference of scavengers who still eat whelks and tripe, and appear among the more unfortunate types in a Dickens story. Well, personally, I love whelks and tripe, and humble brown meat - it is the e