Crab Thermidor

OK ... its a simple dish to make but its all in the tasting like so many of my dishes. I don't put amounts in many recipes as I cook by taste the best way is to start with the basics and try for yourself. Different cheeses, stocks, crabs etc will have different tastes so the only way to make a dish you love is to taste as you cook.

A brown crab is not expensive, should be about £4. Ingredients for the stock should also be free from a decent fishmonger when you buy your crab.

First make a really good seafood stock with flatfish bones, scallop frill and a few prawn shells. Read about making stocks in a previous post here .

Ingredients:
One good crab, spider tastes best but brown can be used for everyday
Seafood stock (about 300ml per crab)
Gruyere cheese
Parmesan cheese
Tabsaco
English Mustard powder

Method:
Clean the crab, extract the meat and clean the shell ready for use as a bowl.
Make a veloute with the stock, by making a roux with some butter and plain flour then adding heated stock slowly mixing till the consistency of double cream.
Season then add some gruyere and parmesan to taste ... should be a nice balance of cheese and sea flavour.
Add tabasco and some english mustard to bring in a nice heat to the dish.
Add the meat to the shell then pour the sauce over.
Add a little extra cheese on top then bake for 20min or so.
It should be cooked through and slightly browned on top.

Serve in the shell, use some green veg to balance the shell or some foil.

enjoy !