Traditionally, the savoury course comes after dessert at the end of a large meal—just a few salty bites to have with a glass of port. Some classic dishes often served during a savoury are Welsh rarebit, anchovy toast, and devils and angels on horseback; or a nice piece of cheese and some bread.
This crab savoury is a simple dish designed to serve a crowd, creamy salty crab topped with melted cheese. If you are having a group of people over, this dish can be made the day before and simply placed in the oven just before you serve dessert.
If you don't see a large roast dinner in your future, you can also serve crab savoury as a hot appetizer before the meal—and if you happen to find yourself with any leftovers simply combine crab savoury with some pasta and frozen peas, then top with grated cheese for a great weeknight casserole.
- Yield:Serves 4
- Active time: 20 minutes
- Total time:40 minutes
- 1 1/2 tablespoons butter
- 1/2 red onion, finely chopped
- 3/4 cup breadcrumbs
- 12 ounces picked crab meat
- 3/4 cup sour cream
- 1/4 cup cream
- 1 tablespoon finely chopped parsley
- Kosher salt and freshly ground black pepper
- Lemon juice, to taste
- 1/2 cup grated cheddar cheese
Adjust oven rack to medium position and preheat to 375°F. Heat butter in a medium stainless steel skillet over medium-high heat until foaming subsides, then add onion and cook, stirring frequently, until soft, about 4 minutes. Reduce heat to medium-low, then add breadcrumbs and cook, stirring frequently, until crumbs are jut beginning to toast, about 4 minutes.
Reduce heat to low, then add crab meat, sour cream, and cream and cook stirring often until all ingredients are heated through. Fold in parsley and season to taste with salt, pepper, and a squeeze of lemon juice. Place mixture in a 6-inch round pyrex dish, top with grated cheese, and bake until cheese is melted and mixture is bubbling, about 15 minutes. Serve with toast and ale.