Crab and leek is a lovely combination of complementary sweet flavours and flaky textures. This dish couldn’t be simpler and you are tucking into a truly sustainable, affordable feast in its own solid packaging.
The most common crab, the brown, is low in cholesterol and fat and rich in essential minerals such as zinc and selenium (said to be good for boosting a low sperm count, apparently).
My only warning is on the purchasing. A reliable fishmonger will not fob you off with a soft crab that has recently shed off its old shell.
They may look shiny and attractive in their new casing but, as they strive to harden up, inside they are pumped with water and boast little precious meat. Better go for the old, battered ones that have spent their time guzzling.
- 1 crab weighing 1kg (get the fishmonger to extract the meat, retain the shell)
- 300ml double cream
- Salt and pepper
- 1 teaspoon English mustard
- 350gm thinly sliced leeks
- 200g cheddar cheese, grated
- 50g butter
Heat a heavy saucepan, add the butter and sweat the leeks until soft then add the double cream and reduce by half. Add the crab meat, mustard, and half the cheese mixed together.
Heat thoroughly, season and place back into the cleaned shell. Sprinkle on the rest of the cheese and glaze under the grill.
Image Credit – Joby at jobycatto.com
For more inspiring recipes, you can purchase Robert Owen Brown’s cookery book on Amazon.
Add the perfect dessert with Handmade Chocolate Mousse – Robert Owen Brown
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