Baguettes (French bread)
There's no better aroma than baguettes baking in the oven. See our expert guide for achieving the perfect crispy crust on this classic French bread
Basque-style crab
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 2 tbsp olive oil
- 1 tbsp butter
- 2 medium leekstrimmed, washed and white parts finely chopped
- 2 celery sticksfinely chopped
- 1 tbsp tomato purée
- 10 cherry tomatoeshalved
- 1 tsp sweet smoked paprika
- ½ tsp chilli flakes
- 1 tbsp chopped tarragon
- 100ml vegetable stock
- 100ml double cream
- 300g white crab meat
- 200g brown crab meat
- lemon wedges and crostinito serve
BREADCRUMBS
- 100g panko breadcrumbs
- ½ small bunch of flat-leaf parsleyroughly chopped
- 2 tbsp olive oil
Nutrition: per serving
- kcal344
- fat21.9g
- saturates8.4g
- carbs14.9g
- sugars3g
- fibre3.1g
- protein20.4g
- salt1.1g
Method
step 1
To make the breadcrumbs, put all the ingredients in a food processor and pulse until just blended.
step 2
Heat the oil and butter in a pan, add the leeks and celery, and cook for 20-25 mins or until soft. Add the tomato purée and cook for a minute. Add the tomatoes, paprika, chilli and tarragon. Cook for couple of minutes to combine the flavours, then add the stock and simmer for 5 mins. Add the cream, season and take off the heat. Add the crab meat to the sauce and mix well, taste and season again if needed.
step 3
Spoon into small clean crab shells or gratin dishes and sprinkle with the breadcrumbs. Grill until bubbling and golden. Serve with a wedge of lemon and crostini.
