Olive Magazine
Crab thermidor

Crab thermidor

Published: October 15, 2015 at 9:54 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4 as a starter

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)

Nutrition:
NutrientUnit
kcal337
fat26g
saturates6.6g
carbs1g
fibre0.9g
protein20.2g
salt1.1g
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Ingredients

  • 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

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.

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