Kevin's Tip: Add a layer of mash potatoes for a bulkier dinner!


Serves 4

  • 400 g crabmeat, shell removed
  • 1 tbsp butter
  • 2 shallots
  • 1 tbsp corn flour
  • 50 ml white wine
  • 150 ml fish stock
  • 50 ml fresh cream
  • 1 tsp mustard
  •  ½ lemon, juice and zest
  • 50 g mature cheddar cheese
  • 80g rocket leaves to serve 
  • fresh bread to serve


  1. Preheat the oven to 180C/350˚F/Gas Mark 4.
  2. In a pan, over medium heat, melt the butter and add the shallots. Cook for a minute until translucent. Add the cornflour and cook a further minute. 
  3. Deglaze the pan with the white wine.  As the sauce thickens add the fish stock, cream and mustard.
  4. Once the sauce returns to a simmer add in the crab meat and stir through. Remove from the heat and season with lemon juice and zest and with some salt and pepper.  
  5. Divide the mixture between 4 ramekins or an ovenproof dish.
  6. Sprinkle the mature cheddar over the top and bake in the oven for 10 minutes. 
  7. Serve with fresh crusty bread.