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.
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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
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Method
- 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.
- 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.
- 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.
Nutrition
- 355kcals Calories
- 24.3g (13g saturated) Fat
- 15.1g Protein
- 12.7g (6.5g sugars) Carbs
- 3.4g Fibre
- 0.6g Salt
For 4
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