From Sea to Supper

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Crab Thermidor

Recipe by Long Arms Restaurant

Serves:

Ingredients

200g white crab meat
100g brown crab meat
50g Berkswell or pecorino cheese
50g mayonnaise
1 egg yolk
1 bunch of chives
50ml double cream
2 tbsp Calvados
1/2 tbsp wholegrain mustard
1 apple, cut into fine shreds
1 handful of basil

To serve
Crusty bread

Method

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 four individual wide and 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.

Supplied courtesy of Shellfish Association of Great Britain www.shellfish.org.uk
Images © Sylvette Peplowski / SAGB

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