Grilled corn-on-the-cob with spring onions and crab gratin Archive
Ingredients
- 1 sweetcorn cob, cut into four pieces
- olive oil
- salt and freshly ground black pepper
- 4 spring onions
- 50ml/2fl oz white wine
- 2 free-range egg yolks
- 150ml/5½fl oz double cream
- pinch cayenne pepper
- 55g/2oz white crabmeat
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