Gratin crab gratin
Mix the butter over medium heat and fry the spinach. Add salt and pepper when the butter has completely dissolved, add water and fry until the flavor blends in.
Two crab shells are used. Spread extra butter on the crab shell and divide the spinach into 2 equal parts.
Place 30g of the filling of the straw crab croquettes and 10g of the shredded crab meat.
Put the bechamel sauce in a pot, add the milk and spread it loosely. Put on low heat, add the fresh cream and salt, and remove from the heat when it thickens.
Pour the sauce from [4] over [3] and top with the Parmesan cheese and torn butter.
Walnut it in aluminium foil with the center open, then line it up on a batter and bake in an oven warmed to 200°C for about 10 minutes. If there is not enough browning, add time. Finish with parsley and finish.
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- Made with shredded blue crab meat
- 20g
-
- Filling for blue crab croquettes (Please refer to the separate recipe "Blue Crab Croquettes")
- 60g
-
- butter
- 10g
-
- Spinach that has been boiled in salted water and cut into bite-sized pieces.
- 100g
-
- salt
- A little
-
- Pick it
- A little
-
- water
- 1 tablespoon
-
- Bechamel sauce
- 70g
-
- milk
- 2 tbsp
-
- Fresh cream
- 5cc
-
- For Parmesan cheese topping
- Appropriate amount
-
- For butter topping
- Appropriate amount
-
- Chopped parsley
- Appropriate amount
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