Island Life Magazine Ltd April / May 2016 | Page 107

FOOD

Recipe: Seaview Hotel Crab Ramekin
Chef versus Ramekin

Ingredients

very low heat until bubbling.

The crab ramekin is a hot potted
crab dish introduced in the
1980s by former hotel owner
Nicky Hayward. With only one
exception it has been on the
menu ever since. The exception
being one chef, who shall
remain nameless, who disliking
it so much, simply removed it.
The locals started a petition
to have it reinstated and within
a matter of weeks the ramekin
was back bubbling under the
kitchen’s grill. Whilst chefs
have come and gone the crab
ramekin endures!

100g white crab meat

Remove from the heat and stir in the
mustard, Worcestershire Sauce, Tabasco,
chopped herbs and both crab meats.

100g brown crab meat
250g bechamel sauce, homemade or
bought one
150g grated mature cheddar
1 tspn Djon mustard
1 tspn Worcestershire Sauce
Dash of Tabasco or pinch of chilli flakes
1 tsp chopped tarragon
1tsp chopped chives

Season well.
Divide the mixture evenly between 4
ramekins and top with the grated cheese.
Place under the grill until the cheese is
golden and bubbling.
Serve straight from the grill with crusty
bread, salad and a wedge of lemon.
Tip: You can substitute other herbs if you
prefer.

Salt and Pepper

Method
Turn the grill on to high.
In a small pan warm your sauce over a

From the kitchen of The
Seaview Hotel
www.visitilife.com

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