You’ll Need
For the Gratin
250g white crab meat
25g butter
2 shallots, finely diced
2 cloves garlic, finely grated
75ml Champagne or dry sparkling wine
150ml double cream
75g Gruyère, grated
25g Parmesan, finely grated
1 tsp Dijon mustard
1 tsp lemon juice
Sea salt
Freshly cracked black pepper
For the Topping
25g panko breadcrumbs
20g Parmesan, finely grated
1 tbsp melted butter
1 tbsp chopped fresh parsley
To Serve
Warm crusty baguette
Lemon wedges
Fresh parsley
Optional but Dangerous
Lobster meat
Black truffle
Chopped chives
A pinch of cayenne pepper
Method
Preheat your air fryer to 180°C.
Melt the butter in a small saucepan and gently cook the shallots for 2–3 minutes until softened.
Add the garlic and cook for 30 seconds, stirring constantly.
Pour in the Champagne and simmer for 2 minutes until slightly reduced.
Stir in the double cream, Dijon mustard and lemon juice.
Add the Gruyère and Parmesan, stirring until completely melted into a smooth, velvety sauce.
Season lightly with sea salt and plenty of freshly cracked black pepper.
Carefully fold the crab meat through the sauce, taking care not to break it up too much.
Divide the mixture evenly between two oven-safe ramekins.
In a small bowl, combine the panko breadcrumbs, Parmesan, melted butter and chopped parsley.
Sprinkle the topping evenly over each ramekin.
Place the ramekins into the air fryer.
Air fry at 180°C for 8–10 minutes, until bubbling around the edges and beautifully golden on top.
Allow to stand for 1 minute before serving.
Serve immediately with warm crusty bread and fresh lemon wedges.