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Baked Crab with Pickled Shallot Salad

Sweet crabmeat in a creamy sauce baked in shells, paired with a sharp, refreshing pickled shallot and apple salad.

HealthyLunchSeafoodSummerCrab
Estimated Nutrition
Calories
546.1
kcal / serving
2184.2 kcal total
Carbs
27.7g
per serving
110.8 g total
Fat
34.6g
per serving
138.2 g total
Protein
28.9g
per serving
115.6 g total
Cook Time
20
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
50
g
Caster Sugar
plus extra to taste
CondimentsSauces
0.5
tsp
English Mustard
for the sauce
150
ml
Rice Wine Vinegar
1
tbsp
English Mustard
for dressing
2
tbsp
White Wine Vinegar
Dairy
25
g
Butter
75
ml
Double Cream
25
g
Parmesan Cheese
grated
Fruits
0.5
piece
Lemon
juice only
2
piece
Apple
cored and thinly sliced
GrainsCereals
25
g
Breadcrumb
fresh
Liquids
3
tbsp
Brandy
200
ml
Fish Stock
NutsSeeds
0.5
tsp
Cayenne Pepper
1
tsp
Salt
for pickling
4
tbsp
Flat leaf Parsley
OilsFats
6
tbsp
Olive Oil
Seafood
4
piece
Brown Crab
cooked, meat picked, shells reserved
Vegetables
1
piece
Shallot
peeled and finely chopped
2
piece
Banana Shallot
finely sliced
2
head
Little Gem Lettuce
leaves separated
4
tbsp
Celery Leaves

Method

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