Radicchio & crab gratin

Radicchio & crab gratin

Spring

Crab is inherently sweet – particularly when it’s super-fresh. This is why I’ve always liked to pair it with something sharp, or in this case a little bitter. Gently frying onions in butter naturally accentuates their sugariness, too (it’s worth taking your time here so that you don’t let them catch or colour too much). When you finally add the radicchio, you’ll balance out all that sweetness. The dash of double cream at the end rounds up the flavours gloriously.

Serves 2

Ingredients

  • 1 knob of butter
  • 1 small onion, thinly sliced
  • 3 garlic cloves, peeled and thinly sliced
  • pinch of chilli flakes (optional)
  • grated zest of 1⁄2 lemon
  • 1 smallish red radicchio lettuce (about 150–200g/5½–7oz), shredded
  • 250–300g (9–10½oz) fresh white and brown crab meat
  • 150ml (5fl oz) double cream
  • salt and freshly ground black pepper

For the gratin

  • 100g (3½oz) coarse white breadcrumbs
  • 1 small knob of butter, melted
  • 2 tablespoons grated Parmesan cheese
  • 1⁄2 teaspoon chopped rosemary

Method

Melt the butter in a medium heavy-based pan over a medium heat. When it’s bubbling add the onions, garlic, chilli (if using) and lemon zest. Season with salt and pepper and cook, stirring regularly, for 8–10 minutes or until the onions are soft and taking on a little colour. Add the radicchio to the pan for 6–8 minutes, until wilted. Then, add the fresh crab meat and the cream, give the whole lot a stir and bring it up to a gentle simmer. Allow the mixture to bubble away for 4–5 minutes, until it thickens slightly, then season with salt and pepper to taste. Transfer the crab and radicchio mixture to an ovenproof dish (about 18–20cm/7–8in diameter).

Heat the oven to 180°C/350°F/gas mark 4. To make the gratin, combine the breadcrumbs with the melted butter, grated Parmesan and chopped rosemary and scatter the mixture over the top of the crab.

Place the dish in the oven and bake for 15–20 minutes until the creamy crab mixture is bubbling and the breadcrumbs are golden. Serve straight away with a green salad.

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