Recipes>Crab Recipes
Crab and Brussels Sprout Croque Monsieur
by Emily Scott from Home Shores
Easy
Serves 4
Total 25min
Prep 15min
Cook 10min
This heavenly toastie features caramelized brussels sprouts in a cheesy crab filling. It makes a perfect quick and comforting lunch for the winter.
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Home Shores
Emily Scott
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Introduction
Toast. Back to toast and all its comfort with my take on a classic croque monsieur . An unctuous combination of Gruyère, Parmesan, Cheddar, white crab and Brussels sprouts, all tucked up in slices of sourdough, then grilled or pan-fried until buttery, oozy and golden brown.
Tags
Ingredients
| 30g (1 oz) | unsalted butter |
|---|---|
| 100g (3½ oz) | Brussels sprouts, thinly sliced |
| 30g (1 oz/¼ cup) | plain (all-purpose) flour |
| 125ml (4fl oz/½ cup) | milk |
| 125g (4 oz/½ cup) | crème fraîche |
| 2 tsp | Dijon mustard |
| 50g (1¾ oz) | Cheddar, grated |
| 50g (1¾ oz) | Gruyère, grated zest and juice of ½ lemon |
| 300g (10½ oz) | white crab meat |
| 1 tbsp | clarified butter (see note) |
| 8 slices of | sourdough bread |
| 25g (1 oz) | Parmesan, grated |
| sea salt and freshly ground black pepper |
Method
Melt the butter over a gentle heat in a small frying pan (skillet) until it browns slightly, then sauté the sprouts, seasoned with salt and pepper, until caramelised and soft. Add the flour and let it cook out for 2–3 minutes, slowly add the milk whisking until thickened. Stir in the crème fraîche and mustard and bring to the boil. Remove from the heat and beat in the Cheddar and Gruyère and the lemon zest and juice. Mix in the crab and leave to cool slightly.
Build your sandwiches, filling each equally with the filling mixture. Preheat the oven to 180°C fan/200°C/400°F/gas 6. Preheat the grill (broiler) too.
Heat the clarified butter in a large ovenproof frying pan. When hot, cook the sandwiches on one side until golden brown, then flip. Place in the oven until warmed through.
Remove from the oven and top each sandwich with Parmesan, then grill (broil) until glazed
Note: To clarify the butter, put the butter into a saucepan and melt over a low heat until the milk solids start to separate. Skim off the froth. Carefully pour the clear liquid into a bowl, leaving behind the milky solids.
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Ingredients
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