Preparation: 15 minutes
Cooking: 10 minutes
Melt the butter over a gentle heat in a small frying pan (skillet) until it browns slightly, then sauté the sprouts, seasoned with salt and pepper, until caramelised and soft.
Add the flour and let it cook out for 2-3 minutes, slowly add the milk whisking until thickened. Stir in the crème fraîche and mustard and bring to the boil. Remove from the heat and beat in the Cheddar and Gruyère and the lemon zest and juice. Mix in the crab and leave to cool slightly.
Build your sandwiches, filling each equally with the filling mixture. Preheat the oven to 180°C fan/200°C/400°F/gas 6.
Preheat the grill too.
Heat the clarified butter in a large ovenproof frying pan.
When hot, cook the sandwiches on one side until golden brown, then flip. Place in the oven until warmed through.
Remove from the oven and top each sandwich with Parmesan, then grill until glazed.
Preparation: 15 minutes
Cooking: 10 minutes
Melt the butter over a gentle heat in a small frying pan (skillet) until it browns slightly, then sauté the sprouts, seasoned with salt and pepper, until caramelised and soft.
Add the flour and let it cook out for 2-3 minutes, slowly add the milk whisking until thickened. Stir in the crème fraîche and mustard and bring to the boil. Remove from the heat and beat in the Cheddar and Gruyère and the lemon zest and juice. Mix in the crab and leave to cool slightly.
Build your sandwiches, filling each equally with the filling mixture. Preheat the oven to 180°C fan/200°C/400°F/gas 6.
Preheat the grill too.
Heat the clarified butter in a large ovenproof frying pan.
When hot, cook the sandwiches on one side until golden brown, then flip. Place in the oven until warmed through.
Remove from the oven and top each sandwich with Parmesan, then grill until glazed.
