Ingredients
- 3 tbsp extra virgin olive oil
- 2 cloves garlic, crushed
- 3 tbsp sun-dried tomato paste
- 1 tbsp tomato purée
- 1/2 tsp crushed black pepper
- 300g wild Alaska king crab meat, chunked
- 25g grated gruyère cheese
- 20g butter
- Crunchy bread, to serve
Method
- Preheat the oven to 200oC
- Mix the olive oil, garlic, sun-dried tomato paste, tomato purÉe, black pepper and stir through the king crab
- Divide the mixture between two heatproof bowls and top with gruyÈre cheese and small knobs of butter
- Cook in the oven for 20-25 minutes until the cheese has melted and sauce is bubbling hot
- Serve immediately with hot crunchy bread for dipping
Phil's Tips
This dish couldn’t be simpler but it will never fail to impress. Try adding raw prawns to the mix for a tasty alternative
