CRAB AND BROWN SHRIMP GRATIN

Something for the weekend

Serves 2 with a jacket potato and salad

knob of butter, plus extra for greasing

1 onion, grated or finely chopped

1 garlic clove, crushed

Splosh of brandy

1 1/2 tsp plain flour

150ml whole milk

1 tsp English mustard

1/2 wholegrain mustard

1/2 tsp Worcestershire sauce

pinch nutmeg

200g mix brown and white crab meat

small handful of tarragon and/or parsley leaves, chopped

75g brown shrimp

lemon juice to taste

50g breadcrumbs, from a coarse, stale loaf

1 tbsp chopped hazelnuts (optional)

20g parmesan

olive oil for drizzling

Heat the oven to 180C/fan160/gas mark 4. Melt the butter in a saucepan over a medium-low heat. Fry the onion for 10 minutes, covered, until softened then add the garlic. Pour in the brandy, increase the heat and bubble for a couple of minutes. Stir in the flour and fry for a further 2 minutes. Gradually incorporate the milk, stirring, to thicken. Stir through the mustards, Worcestershire sauce and nutmeg, adding more to taste, if you like. 

Fold the brown and white crab, herbs and half the shrimp into the sauce. Season well with salt, pepper and the lemon juice to taste, then pour into a small ovenproof dish or two ramekins. Mix the breadcrumbs and hazelnuts, if using, with the cheese and the remaining brown shrimp and sprinkle onto the crab. Drizzle generously with olive oil, then slide into the oven. Bake for 15-20 minutes, or until golden and bubbling. Remove from the oven and serve immediately.