Crab and leeks are a brilliant match. This dish is so good and simple to prepare I hesitated featuring it as a main in the workweek section. Here, the leeks are sautéed to melting point and simply layered with crab meat. The thick dollop of seasoned crème fraiche on top adds a luxurious feel as the spoon makes its way down the ramequin and back to the mouth filled with all the ingredients wrapped in a warm, unctuous coat. Divine.
Crab meat and braised leek fondue
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Recipe by: Busy:10 min, Total prep time: 25 min Serves: 4 |
Trim off the green part of the leeks, keep the roots on. Cut the leeks in two lengthways, wash the leaves and slice finely. Discard the root ends.
Heat the olive oil in a large non-stick frying pan. Add the leeks and chilli and cook on medium-low heat for 6 to 7 minutes, until the leeks are soft and tender but not browned. When ready, salt to taste.
Layer the leeks and the crab meat in individual ramequins that go to the oven, starting with the leeks.
Add a generous dollop of cream on top of each ramequin and finish off with a pinch of nutmeg and pepper.
Bake for 10 minutes and serve immediately.
Preheat the oven to 210 degree C.
Trim off the green part of the leeks, keep the roots on. Cut the leeks in two lengthways, wash the leaves and slice finely. Discard the root ends.
Heat the olive oil in a large non-stick frying pan. Add the leeks and chilli and cook on medium-low heat for 6 to 7 minutes, until the leeks are soft and tender but not browned. When ready, salt to taste.
Layer the leeks and the crab meat in individual ramequins that go to the oven, starting with the leeks.
Add a generous dollop of cream on top of each ramequin and finish off with a pinch of nutmeg and pepper.
Bake for 10 minutes and serve immediately.
Be gentle with the nutmeg, which has a very powerful taste.
Ingredients
3 tablespoons olive oil
3 leeks
2 tins white crab meat
1 small red chilli, deseeded and chopped finely
Crème fraiche
Ground nutmeg
Salt and pepper
3 tablespoons olive oil
3 leeks
2 tins white crab meat
1 small red chilli, deseeded and chopped finely
Crème fraiche
Ground nutmeg
Salt and pepper
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