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🍽️ Creamy Crab Meat Casserole with Toasted Baguette

474 kcal · 30 min · 4 portions

Ingrédients

• soft butter (for the ramekins)
• 350 g crab meat
• 1 shallot
• 1 clove garlic
• 2 tomatoes
• 1 tbsp tomato paste
• 2 tbsp crème fraîche
• 1 egg yolk
• 2 tbsp grated cheese (e.g. Gruyère)
• salt
• pepper (from the mill)
• cayenne pepper
• 1 small baguette
• olive oil (for drizzling)

Préparation

1. 1. Preheat the oven to 200 degrees Celsius using the top and bottom heat setting.
2. 2. Take four small ovenproof ramekins with a capacity of about 150 milliliters. Grease the insides of the ramekins thoroughly with butter.
3. 3. Take the crab meat and shred it into small, tender pieces using your fingers.
4. 4. Place the shredded crab meat pieces into a bowl. Gently mash them with a fork.
5. 5. Peel the shallot and the garlic. Chop both ingredients very finely.
6. 6. Pour boiling water over the tomatoes. Immediately rinse them with cold water to stop the cooking process.
7. 7. Remove the skin from the tomatoes. Cut the tomatoes into quarters and dice them finely.
8. 8. Add the diced tomatoes, chopped shallot, chopped garlic, tomato paste, crème fraîche, egg yolk, and grated cheese to the bowl with the crab meat.
9. 9. Mix all ingredients in the bowl thoroughly.
10. 10. Season the mixture with salt, black pepper, and a pinch of cayenne pepper. Adjust the spices to your taste.
11. 11. Fill the crab meat mixture evenly into the prepared ramekins.
12. 12. Place the ramekins in the oven. Bake the casseroles for about 20 minutes until they are golden brown.
13. 13. Slice the baguette into thin slices.
14. 14. Toast the baguette slices on both sides in the oven or in a pan until they are golden brown and crispy.
15. 15. Drizzle a few drops of olive oil onto each toasted baguette slice.
16. 16. Serve the toasted baguette slices together with the warm crab meat casserole as a dip.

Nutrition par portion

• kcal: 474
• Protein: 28 g · Fett/Fat: 20 g · Carbs: 45 g