Crab thermidor
Serves 4 as a starter
Easy
Total time:
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)
Skip to ingredients
- 100g brown crab meat
- 50g Berkswell or pecorino cheesegrated
- 50g mayonnaise
- 1 egg yolk
- a bunch chiveschopped
- 50ml double cream
- 2 tbsp calvados
- 1/2 tbsp wholegrain mustard
- 200g white crab meat
TO SERVE
- 1 applecut into fine shreds
- a handful basil
- crusty bread
Nutrition: per serving
- kcal337
- fat26g
- saturates6.6g
- carbs1g
- fibre0.9g
- protein20.2g
- salt1.1g
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.