Recipe Crab au Gratin in Scallop Shells

morning glory

Obsessive cook
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19 Apr 2015
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Location
Maidstone, Kent, UK
Sweet crab and mild nutty tasting Emmental contrast with the slightly sour Kefir yoghurt in this simple starter. You could use cream instead of yoghurt if you prefer. The mixture is enough to fill two scallop shells.

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Ingredients (makes 2)
50g crabmeat
15g Emmental grated
1/2 tsp Aleppo pepper
Lime or lemon zest
1 tsp chopped chives
2 tbsp of Kefir yoghurt or single cream
Salt to taste
Breadcrumbs
Finely grated parmesan

Method
  1. Place crabmeat, Emmental, Aleppo pepper, chives and kefir or cream in bowl. Add a few grates of the zest of a lime or lemon. Mix well and add salt to taste.
  2. Pile the mixture into scallop shells or shallow ramekins
  3. Top with breadcrumbs and grated parmesan
  4. Place under a hot grill for 10 minutes
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