Crab gratin with brandy | Sainsbury`s Magazine

Ingredients

• 2 x 100g pots Taste the Difference Orkney white and brown crab meat
• 1⁄2 onion
• 1 clove
• 2 peppercorns
• 1 bay leaf
• 100ml whole milk
• 100ml single cream
• 50g unsalted butter
• 30g plain flour
• 2 tbsp brandy
• 2 tsp finely chopped tarragon leaves
• 1 tsp mustard powder
• 3 medium egg yolks (freeze the whites to use in meringues, if you like)
• a squeeze of lemon juice, plus wedges, to serve
• a few drops of Worcestershire sauce
• 1 tbsp finely grated Parmesan
• 1 tbsp dried fine white breadcrumbs
• Melba toast and salad leaves, to serve