Crab with a Thermidor Sauce glazed under the grill.
2 Portland Dressed Crabs
1 x shallot chopped
400ml double cream, boiled to coat back of spoon
2 x tsp English mustard
1 clove & a sprig of thyme
½ shallot – finely chopped
1 x Egg Yolk
50g Grated mature cheddar
1tsp English Mustard
50ml Double cream
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.
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.
Divide the crab mix between two shells, coat lightly with the Thermidor sauce and glaze under the grill.