Tag Archives: crabmeat

Crab gratin and if it looks like a dog and barks like a dog…

crabgratin2

 

…but eats like a human, then it’s probably Hugo.

HugojournoandJava

I’m in splendid shape, but every year Bossy insists on taking me to visit the vet. She knows that I’m a force to be reckoned with when it comes to socialising with other animals, but she seems adamant on putting herself through the trauma. Upon arrival, I willingly led her – perhaps even dragged her if I’m entirely honest – to the door, which I only had to headbutt once to open. I then efficiently ushered her (again, if we’re being pedantic, ‘hauled her’ might be more accurate) to the reception desk, where I planted my front paws on the desk in a business-like manner. By this time, for some reason, Bossy was very red in the face. The vet is a nice lady and I gave her a big lick on the face to show that I felt no ill will towards her, even though she spent rather a long time prodding my private parts. When we were ready to leave, she told me that I had been a good boy (yeah, whatever) and gave me a dog biscuit. I mean, really? A dog biscuit? Who does she think I am? Camembert? Yes. Foie Gras? Yes. Dog biscuit? Err, not so much. Does she not know that I’m a foodie? Anyway, I spat it out onto the floor because I think it must have been a joke. Bossy by this time was even redder in the face and really quite flustered and tried to explain that I was off my food. What a liar! I’m not off normal food, just dog biscuits…

Ingredients (serves 4)

250g new potatoes, peeled, sliced and cooked

2 leeks, sliced and cooked

250g crabmeat (I used tinned)

150g sweetcorn

1 large spring onion, finely sliced

150ml pouring cream

Sea salt and freshly-ground black pepper

1 teaspoon chilli powder (optional)

100g hard cheese, grated (I used Comté)

Fresh parsley to garnish

Preheat the grill. Place the potatoes, leeks, crabmeat, sweetcorn and onion together in an oven-proof dish and then add the cream and seasoning. Mix well and sprinkle the grated cheese on top. Cook under the grill until the cheese is bubbling and golden (about eight minutes). Garnish with the fresh parsley before serving.