Crab Thermidor
Crab with a Thermidor Sauce glazed under the grill.
Category
Crab
Servings
2
Martin Green ,Head Chef at Whites Club
Ingredients
2 Portland Dressed Crabs
1 x shallot chopped
50ml Brandy
400ml double cream, boiled to coat back of spoon
2 x tsp English mustard
10gms butter
Chopped Tarragon
Milk 250ml
Butter 25gms
Flour 25gms
Brandy
1 clove & a sprig of thyme
½ shallot – finely chopped
1 x Egg Yolk
50g Grated mature cheddar
1tsp English Mustard
50ml Double cream
Seasoning
Crab Thermidor
Thermidor Sauce
Directions
Crab Thermidor
Remove crab meat from shells and reserve shells for later.
Sweat Shallot in butter and add crab meat, flambé with brandy, add the reduced double cream.
Stir in mustard and chopped tarragon and season.
Thermidor Sauce
Warm milk with shallot, clove and sprig of thyme.
Melt Butter and add flour to make a roux then incorporate milk to make a white sauce.
Add grated cheese, English mustard and seasoning.
Lightly whip double cream & add to Thermidor sauce along with egg yolk.
Keep Warm until ready to serve.
To Serve
Divide the crab mix between two shells, coat lightly with the Thermidor sauce and glaze under the grill.
Serve Immediately.