Crab and asparagus clafoutis

17 comments
baking, crab, starters, thermomix

I had never knowingly come across a savoury dish classed as clafoutis, but when you look at the ingredients, they are commonly out there. This is going to be a firm dinner party favourite when I am here in guernsey. Why not in Arizona ? – simple, I can't get my hands on wonderful guernsey crab.

When you make this you have to ignore the quantity of double cream – just do it! I developed this one from a GH recipe

  • Servings: 10
  • Difficulty: easy
  • Print


Ingredients

  • 8 eggs
  • 200ml skimmed milk
  • 500ml double/heavy cream
  • Grated zest 2 lemons
  • 45g chopped chives
  • 400g crab meat ( if you like brown crab meat I suggest you mix it with white)
  • Salt and freshly ground pepper
  • 20 asparagus spears

Method


Preheat oven to 180°C/365°F


In a large bowl whisk together the eggs, milk, cream, lemon zest, chives and seasoning. I blended all these ingredients in Thermomix jug sp4. Chop the chives sp6 before adding the other ingredients.

Add the crab to the liquid and pour into one large or 10 individual dishes. You could use ramekins or other pretty bowls.

Lay the trimmed asparagus spears on top before baking for 25- 30 minutes (45 minutes for large size)




Serve with a green salad, and crusty bread.


Enjoy!

 

Posted by

hi! i am Anne (hence vANNilla) - two 'N's autocorrect WILL autocorrect - grrrrrr I can most often be found cooking up a storm in the kitchen,(with my trusty thermomix) behind a camera or a kindle. If you are a traveller/photographer my bog is @vannilla http://vannillarock.wordpress.com If you have come as a baker my blog is http://vannillarock.com i studied economics in Edinburgh in the early 70's; now retired from a day job, on paper i have plenty of time to explore the blogosphere and enjoy the shared experiences of others. like every other retiree i know we wonder how we fitted in a day job. I split my time between Guernsey,. In the Channel Islands -a 20-odd square mile island with 60thousand+ inhabitants- and Phoenix, Arizona. The mix is perfect- the former is beautiful but attacks of cabin fever are never too far away. Arizona, on the other hand IS king of the open road and has THE biggest bluest sky EVER. my blogs revolve around baking (vannillarock) and photography/travel if you like what you see please do start a conversation :)

17 thoughts on “Crab and asparagus clafoutis”

  1. this looks so delsih – mmm – and never made clafoutis but if I did it would be this one – thanks for sharing it VR

    Like

    • Thanks so much for looking in and commenting. Like you I hadn’t come across a savoury one before but this is super easy and tasty. It could be served as a main with new potatoes and veg.
      Anne

      Liked by 2 people

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