Crab stretch

Crab stretch
  • Serves icon Serves 2-3 as a main or 4 as a starter
  • Time icon Hands-on time 25 min, oven time 15-20 min

delicious. editor Karen’s Cornish grandmother used to make a gratin-style dish to eke out fresh crabmeat. We drew inspiration from that to create this creamy crab, fennel and tomato bake, with a crunchy breadcrumb topping.

 

Nutrition: per serving

Calories
355kcals
Fat
24.3g (13g saturated)
Protein
15.1g
Carbohydrates
12.7g (6.5g sugars)
Fibre
3.4g
Salt
0.6g
Calories
355kcals
Fat
24.3g (13g saturated)
Protein
15.1g
Carbohydrates
12.7g (6.5g sugars)
Fibre
3.4g
Salt
0.6g

For 4

Ingredients

  • Olive oil for frying
  • 1 onion, finely chopped
  • 1 courgette, sliced
  • 1 fennel bulb, finely sliced
  • 250g cherry tomatoes
  • 2 garlic cloves, crushed
  • 100ml dry white wine
  • 100g green beans, trimmed
  • 150g crème fraîche
  • Juice 1 lemon
  • 150g fresh white crabmeat or meat from a 1.2kg whole crab – see tips
  • 30g dried breadcrumbs
  • 40g parmesan, grated

You’ll also need… 

  • 1.3 litre ovenproof dish

Method

  1. Heat the oven to 220°C/200°C fan/gas 7. Heat a large frying pan with a glug of oil. Add the onion and gently fry for 5 minutes until starting to soften. Add the courgette and fennel (see tip) and fry for 10 minutes more.
  2. Add the tomatoes, garlic and white wine. Stir for 3-4 minutes, then add the beans. Bring to the boil and bubble for 2-3 minutes, then take off the heat and stir in the crème fraîche and lemon juice.
  3. Pour the veg into the ovenproof dish. Top with the crabmeat, then the breadcrumbs. Scatter with the parmesan, then bake for 15-20 minutes until the gratin is golden brown and hot throughout. Serve with a green salad if you like.

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