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Cranc wedi Pobi â Bacwn wedi ei Fygu (Baked Crab with Smoked Bacon)

Cranc wedi Pobi â Bacwn wedi ei Fygu (Baked Crab with Smoked Bacon) is a classic Cymric (Welsh) starter of crab meat and bacon in a béchamel sauce, served in the crab shell. The full recipe is presented here and I hope you enjoy this classic Welsh version of Baked Crab with Smoked Bacon.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

Rating:

Tags : Milk Recipes Cheese Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

4 cranc bychan parod gyda'u cregyn 225g caws Llŷn coch 225g o facwn wedi ei fygu 50g o gennin syfi wedi eu torri'n fân 275ml o lefrith 50g o fenyn 50g o flawd plaen halen a phupur du i flasu

Dull:

Ychwanegwch ychydig o olew i badell ffrio a defnyddiwch i ffrio'r bacwn nes bron yn gras. Tynnwch oddi ar y tân a phan yn oer torrwch yn ddarnau mân cyn gosod o'r neilltu. I wneud y saws Béchamel cynheswch y llefrith mewn sosban nes ei fod yn berwi (ond ddim wedi dod i lawn ferwi eto). Yn y cyfamser toddwch y menyn mewn sosban arall ac ychwanegwch y blawd cyn ei gymysgu i fewn yn drwyadl i wneud roux llyfn. Ychwanegwch y llefrith i'r roux ychydig ar y tro, gan ei gymysgu i fewn yn drwyadl ar ol pob arllwysiad. Codwch y gymysgfa i led-ferwi a gadewch iddo goginio am 5 munud cyn ychwanegu halen a phupur. Trosglwyddwch y cig cranc i fowlen, gan gyfuno gyda'r bacwn, hanner y caws, y cennin syfi a'r saws béchamel i fewn. Cymysgwch y cyfan yn drwyadl cyn ychwanegu halen a phupur. Defnyddiwch y gymysgedd hwn i lenwi cregyn y crancod a teanwch weddill y caws am ben y cyfan. Trosglwyddwch i bopty wedi ei gyn-gynhesu i 180°C a chraswch am 20 munud, neu nes fod y caws wedi toddi ac yn euraidd. Gweinwch yn unionsyth gyda salad gwyrdd.

English Translation

Ingredients:

4 small prepared crabs, with their shells
225g of red Llŷn cheese
225g smoked bacon
50g chives, finely chopped
275ml milk
50g butter
50g plain flour
salt and black pepper, to taste

Method:

Add a little oil to a frying pan and use this to fry the bacon until almost crisp. Remove from the heat then set aside to cool before chopping finely and reserving.

To make the Béchamel sauce heat the milk in a saucepan until almost boiling then (but not quite boiled). In the meantime, melt the butter in a separate pan and add the flour before combining the two thoroughly to form a smooth roux. Add the hot milk a little at a time to the roux before whisking in thoroughly to combine. Bring the mixture to a simmer and cook for 5 minutes before seasoning with salt and black pepper.

Meanwhile, add the crab meat to a bowl, along with the bacon, half the cheese, the chives then stir-in the béchamel sauce. Thoroughly mix the ingredients together before seasoning well.

Use the resulting mixture to fill the reserved crab shells then sprinkle the remaining cheese over the top. Transfer to an oven pre-heated to 180°C and bake for about 20 minutes, or until the cheese has melted and is golden.

Serve immediately, accompanied by a green salad.