1 large crab or 200 g crab meat
100 g breadcrumbs
25 g flour
25 g butter
400 ml cream
50 g parmesan
5 sprigs parsley, chopped
1/4 lemon, squeezed
10 g sweet sourdough miso (see recipe below)
5 g dijon mustard
4 sourdough, sliced and charred
Steam crab until cooked through (approximately 10-15 minutes) or use lump crab meat. If using fresh crab, open shell and crack claws. Carefully separate flesh from shell. Set aside to cool. Preheat oven to 200°C.
In a saucepan over medium heat, melt butter, then add flour and stir continuously until flour is just cooked and blonde in colour. Quickly whisk in pouring cream. Once simmering, slowly add grated parmesan and stir until thoroughly combined. Remove from heat and add lemon, Dijon mustard and bread miso. Mix and season with salt and pepper to taste.
Allow mixture to cool, then stir in crab meat and parsley. Add mixture to a small dish that can be baked. Top with breadcrumbs and place in 200°C oven and bake until top is golden brown and centre is warm and gooey. Serve with fresh or charred sourdough.
Bonus: Sweet Sourdough Miso
250 g stale sourdough, crusts removed
50 ml water
20 g salt
250 g dried koji
25 g miso, organic if available
Prepare a sterilised jar. In a food processor. blend sourdough to a crumb. Add water and process into a thick paste. Add extra water if it’s too dry. Add salt, dried koji and miso, blending until combined. Transfer to a sterilised jar, cover tightly with cling wrap and pace some wright on top to prevent oxidation. Leave for 1 month before using.
Check miso periodically in case it needs to be repacked down. Some miso can become very active and bubble out of containers if filled too high.