Grilled Corn-on-the-Cob with Spring Onions and Crab Gratin

Grilled corn and spring onions topped with a creamy wine sauce and crabmeat, glazed until golden and bubbling.

Seafood Gluten Free Summer Crab Grilling

Estimated Nutrition

Calories

489.2

kcal / serving

978.4 kcal total

Carbs

11.8g

per serving

23.6 g total

Fat

44.1g

per serving

88.2 g total

Protein

11.4g

per serving

22.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg Yolks

free-range

150

Double Cream

Liquids

White Wine

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

pinch

Cayenne Pepper

OilsFats

Olive Oil

for drizzling

Seafood

White Crabmeat

Vegetables

piece

Sweetcorn Cob

cut into four pieces

piece

Spring Onions

whole

Method

Drizzle corn pieces with olive oil and season with salt and pepper.

Griddle the corn on a hot pan for 4 to 5 minutes.

Add spring onions to the pan and griddle until chargrilled.

Transfer the vegetables to a small gratin dish.

Whisk white wine, egg yolks, and cream in a bowl over simmering water until thickened.

Pour the thickened sauce over the vegetables.

Top with cayenne pepper and crabmeat.

Glaze the top with a blowtorch until golden and serve.