Baked Crab

Baked Crab

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Servings 4


  • 400 g crabmeat shell removed
  • 1 tbsp butter
  • 2 shallots chopped
  • 1 tbsp corn flour
  • 50 ml white wine
  • 150 ml fish stock
  • 50 ml fresh cream
  • 1 tsp mustard
  • ½ lemon juice and zest
  • 50 g mature cheddar cheese grated


  • Preheat the oven to 180C/350˚F/Gas Mark 4.
  • In a pan, over medium heat, melt the butter and add the shallots. Cook for a minute until translucent. Add the corn flour and cook a further minute.
  • Deglaze the pan with the white wine. As the sauce thickens add the fish stock, cream and mustard.
  • Once the sauce returns to a simmer add in the crab meat and stir through. Remove from the heat and season with lemon juice and zest and with some salt and pepper.
  • Divide the mixture between 4 ramekins or an ovenproof dish.
  • Sprinkle the mature cheddar over the top and bake in the oven for 10 minutes.
  • Serve with fresh crusty bread.