You might only know of the traditional sweet clafoutis which is studded with cherries, but we've turned the egg-based dish savoury with a flavoursome addition of white and brown crab meat, fresh chives, lemon zest and fresh asparagus.
To make the most of the short (but sweet) asparagus season, try to look for British-grown varieties that come into their best between mid-April to June.
This is the perfect dish to make for your next Sunday lunch with friends or family, and is best served with a crusty baguette, and a glass of chilled white wine (we'd recommend a buttery Chardonnay to compliment the crab).
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Yields:
4
Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
Cal/Serv:
762
Ingredients
4
large eggs
125ml
semi skimmed milk
475ml
double cream
Finely grated zest of 1 lemon
2Tbsp.
chives
150g
mixed brown and white crab meat
12
asparagus spears, trimmed
Directions
Step 1
Preheat oven to 180°C (160°C fan) mark 4. In a jug, whisk together eggs, milk, cream, lemon zest, chives and plenty of seasoning.
Step 2
Stir in most of the crab mixture, then pour into an ovenproof dish, about 1.1 litre. Scatter over remaining crab and gently lay the asparagus spears over the top. Cook for 45min, or until top is golden and mixture is just set. Serve immediately with crusty bread and a green salad.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
