We buy big tubs of Lambay Island white crabmeat and freeze it in small portions so we can have weeknight dishes like this one. Really simple but tastes luxurious.
Wine Suggestion: This demands a richer white, but with a core of minerality, texture and acidity. Tonight we opened a La Clef du Recit Sancerre Le Chêne Fourchu … an uncommonly oaked Sauvignon Blanc which, when handled deftly like this, adds layers and structure. We love how this has hints of tropical fruits, lemon and mandarin.
Baked crab and lemon gnocchi – serves 2
- 1 pack of pre-made gnocchi – about 400g – go for a good quality one
- 150ml double cream
- 30g Parmesan, finely grated, plus a bit extra
- juice of ½ lemon
- 100g white crabmeat
- a handful of flatleaf parsley, chopped
- dressed green salad, to serve
Cook the gnocchi in boiling salty water until if floats to the top, then scoop it out and set aside.
Heat the cream in a large pan, then add the Parmesan and lemon juice. Let it bubble up, then turn off the heat and add the crab, parsley and gnocchi. Sesson well with black pepper, then tip it all into a baking dish.
Sprinkle over some more Parmesan and place under a hot grill for a few minutes or until brown and bubbling.
(Original recipe by Janine Ratcliffe in Olive Magazine, August, 2016.)
Jono & Jules do food & wine 