European
European - British - Seafood
Crab Thermidor UK
Chef's Menu Description
British coastal indulgence: fresh white and brown crab meat folded into a velvety velouté of butter, double cream, dry white wine, English mustard, and tarragon, spooned into dressed crab shells and grilled under Cheddar.
Ingredients
- • 350g fresh British crab meat (mixed white and brown meat)
- • 30g butter
- • 1 shallot, finely minced
- • 50ml dry white wine
- • 100ml double cream
- • 1 tsp English mustard powder
- • 1 tbsp chopped fresh flat-leaf parsley and tarragon
- • 50g mature English Cheddar, grated
- • 2 cleaned crab shells or shallow ramekins
Preparation Steps
1
Phase 1
Melt butter in a pan and gently sauté minced shallot for 2 minutes. Pour in white wine and reduce by half.
2
Phase 2
Stir in double cream, English mustard, brown crab meat, and fresh herbs. Simmer for 3 minutes until thick and glossy.
3
Phase 3
Gently fold in white crab meat and season with salt and white pepper. Spoon into cleaned crab shells or gratin dishes.
4
Phase 4
Top with grated Cheddar cheese. Place under a preheated hot grill for 4-5 minutes until cheese is bubbling, caramelized, and golden.