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Cornish Crab & Sweetcorn with Melba Toast

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  • Serves: 4
  • Prep Time: 25 mins
  • Ready in: 30 mins
  • Difficulty: Easy
  • Print:
Cornish Crab & Sweetcorn with Melba Toast
 

Ingredients

  • 55g unsalted butter, soft
  • 50g plain flour
  • 600ml milk
  • 1 tbsp vegetable oil
  • 2 small onions, finely chopped
  • 1 small garlic clove, finely crushed
  • 1 tbsp chopped fresh tarragon
  • pinch chilli powder
  • 400g crab meat, approx. 
  • 165g can sweetcorn, well drained
  • 1 tsp anchovy essence (optional)
  • 200g fresh breadcrumbs roughly
  • 100g finely grated Parmesan cheese
  • 8 medium slices white bread

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Method

  • Heat the milk and then mix the soft butter and flour together really well.
  • Once the milk is just boiling whisk in the flour and butter mix really well.
  • Take the pan off the heat.
  • Meanwhile, heat the oil in a frying pan and add the onion and garlic and cook over a low heat until softened but not browned.
  • Then add the tarragon and season with chilli powder and stir in.
  • Add the crabmeat to the white sauce with the sweetcorn, onion mixture and anchovy essence, if using, and season.
  • Spoon the mixture into baking dishes and leave to cool.
  • Meanwhile, toast the bread under a preheated grill on both sides until golden brown. Cut off the crusts then using a bread knife cut horizontally through each slice of toast to give two thin pieces.
  • Cool slightly then rub the uncooked sides of the toast together to remove any doughy soggy crumbs.
  • Cut each slice in half diagonally and reduce the heat of the grill then toast the uncooked sides of the bread until golden, crispy and crunchy.
  • Preheat the oven to 200°C Gas 6. 
  • Sprinkle the breadcrumbs and grated cheese over the crab mixture in the dishes and cook in the oven for about 15 minutes or until heated through and the cheese has melted and nicely browned.

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