Crab ·

Crab Thermidor

Crab Thermidor

Crab with a Thermidor Sauce glazed under the grill.

Crab Thermidor

Martin Green ,Head Chef at Whites Club

Servings

2

Category

Crab

Ingredients

    Crab Thermidor

    • 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

    Thermidor Sauce

    • 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

    Directions

      Crab Thermidor

      1. Remove crab meat from shells and reserve shells for later.

      2. Sweat Shallot in butter and add crab meat, flambé with brandy, add the reduced double cream.

      3. Stir in mustard and chopped tarragon and season.

      Thermidor Sauce

      1. Warm milk with shallot, clove and sprig of thyme.

      2. Melt Butter and add flour to make a roux then incorporate milk to make a white sauce.

      3. Add grated cheese, English mustard and seasoning.

      4. Lightly whip double cream & add to Thermidor sauce along with egg yolk.

      5. Keep Warm until ready to serve.

      To Serve

      1. Divide the crab mix between two shells, coat lightly with the Thermidor sauce and glaze under the grill.

      2. Serve Immediately.
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