Crab and brussel “Croque Monsieur”
Crab and brussel “Croque Monsieur”
Toast back to toast and all the comfort on my take on a classic “Croque Monsieur” An unctuous sauce combination of gruyere, parmesan, cheddar, white crab and brussel sprouts, all tucked up in slices of sourdough then grilled or pan fried until buttery, oozy and golden brown.
Ingredients
50g cheddar
50g Gruyère
30g flour
30g butter
100g thinly brussel sprouts
125g milk
125g creme fraiche
2 tsp Dijon
Sea salt
Ground black pepper
300g white crab meat (picked)
8 slices sliced sourdough (quality loaf)
25g parmesan
Method
Brown butter and saute leek / sprout with seasoning until caramelized and soft . Add flour, cook out, add dairy and mustard and bring to boil whisking until thick. Take off heat and beat in cheese and the zest and juice of half a lemon. Mix in crab and leave to cool slightly
Build sandwiches and heat a pan with clarified butter, when hot cook one side, flip and put in the oven at 180’C until warmed through. Sprinkle parmesan over the top and glaze under a hot grill.
