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• Crab thermidor

Crab thermidor

• Janine Ratcliffe

Published: October 15, 2015 at 9:54 AM

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Serves 4 as a starter

Easy

Total time: 20 mins

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Crab thermidor is a Longs Arms signature dish. We use sustainable pot-caught cock crabs from a small co-op of fishermen in Newlyn called Dreckly Fish, supporting our inshore fishermen and guaranteeing quality and provenance. (thelongsarms.com)

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Ingredients

Nutrition

• 100g brown crab meat

• 50g  Berkswell or pecorino cheese

  grated

• 50g mayonnaise

• 1 egg yolk

• a bunch chives

  chopped

• 50ml double cream

• 2 tbsp calvados

• 1/2 tbsp wholegrain mustard

• 200g white crab meat

TO SERVE

• 1 apple

  cut into fine shreds

• a handful  basil

• crusty bread

Nutrition: per serving

• kcal337
• fat26g
• saturates6.6g
• carbs1g
• fibre0.9g
• protein20.2g
• salt1.1g

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Method

• step 1

  Heat the grill. Mix the brown crab with the cheese, mayo, egg yolk, chives, cream, calvados and mustard. Carefully fold the white crab meat into the mixture and season well. Divide the mix between 4 individual, wide, shallow heat-proof dishes and put them under the grill until golden brown and bubbling. Serve with finely chopped apple and basil and serve with crusty bread.

Authors

Janine RatcliffeFood director

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