This is such a simple starter but really delicious. Couldn’t recommend it highly enough. We made with some fresh crab leftover from another dish and waiting in the freezer.
Wine Suggestion: this is quite rich and we’d suggest pairing it with a fuller, more complex and concentrated sparkling. A good vintage Champagne works, or alternately find a top-quality sparkling made in the same method; tonight it was Dermot Sugrue’s The Trouble with Dreams, one of our favourite English sparkling wines.
Hot Crab Pots – serves 4 as a starter
- 2 eggs, beaten
- 200ml double cream
- 100g mixed white and brown crabmeat
- 50g gruyère, grated
- butter
- 1 tsp chopped chives
Preheat the oven to 180C/fan 160C/gas 4.
Mix the eggs, cream, crabmeat and gruyère together in a large bowl. Season with salt and pepper.
Grease 4 ramekins with butter, then divide the mixture between them.
Cook the pots in the oven for about 15 minutes or until just set – we had to cook for a couple of minutes longer.
Sprinkle with the chives to serve. Some sourdough toast on the side would be nice but not essential.
(Original recipe by Victoria Moore in BBC Olive Magazine, March 2013.)
Jono & Jules do food & wine 
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