250g 50/50 White & Brown Cornish Crab Meat
100g mozzarella, diced
75g Cornish cheddar, grated, extra for topping
½ shallot, finely diced
2 cloves of garlic, grated
1 tbsp Dijon mustard
½ tsp nutmeg, grated
1 tbsp plain flour
75ml dry cider
150ml double cream
40g panko breadcrumbs
Pinch of sea salt
Melt your butter and soften the garlic and shallot on a medium low heat.
Add in your mustard, flour and nutmeg. Stir into a roux paste and cook out your flour for 2-3 mins.
Next pour in some cider and stir into a paste.
Follow with your cream, cheese and brown crab meat. Stir on a low heat until the cheese melts.
Boil your pasta for 10-12 mins. Once the macaroni is just cooked strain and stir into the pan with the remaining white crab and cheese sauce. Season to taste and mix well.
Transfer to an oven dish topping with panko breadcrumbs and extra grated cheddar. Bake for 20 mins until the top is bubbling and golden.
These recipes have been created by James Strawbridge, chef, author and food photographer
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Visit Strawbridge Kitchen here
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