Sweet Potato and Crab Gratin
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
4
- Ingredients
- 1.333 cups Crabmeat without shell (or shelled shrimps)
- 2 onions
- 2 cloves garlic cloves
- ¼ cup butter
- salt
- peppers
- ground allspice (ground)
- 6 ⅔ cups Sweet potato
- ⅜ cup milk
- ⅞ cup Coconut milk
- ⅞ cup Crème fraiche
- Tabasco sauce (to taste)
- 1 cup Shredded coconut
Preparation
Kitchen utensils
1 Citrus juicer, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Blender oder Stabmixer
Preparation steps
1.
Carefully wash the crabmeat and leave to drain. Peel and finely chop the onions and garlic and sweat lightly in 20 g butter. Then add the crabmeat, season with salt, pepper and a pinch of allspice and remove from the heat.
2.
Preheat the oven to 180°C (top and bottom heating).
3.
Peel the sweet potatoes and slice very finely, using a mandolin if available.
4.
Butter a baking dish with the rest of the butter and cover the base with half of the sliced sweet potatoes. Cover with the crabmeat and finish off with the rest of the sliced potatoes.
5.
Mix the milk, coconut milk and crème fraiche in a pan, bring to the boil briefly and remove from the heat. Season well with salt and pepper, add Tabasco to taste and pour over the sweet potato bake.
6.
Sprinkle with grated coconut and bake in the preheated oven (middle shelf) for about 45 minutes until golden brown. Serve immediately.
