- a luxury dish with powerful rich flavours
Crab Thermidor
Crab Thermidor makes an impressive dinner party starter or a lovely dish à deux for lunch.
Prepare it in advance and chill (up to a day before).
Use fresh hand picked crab when you can get it.
This is one dish where you can get away with pasteurised crab.
If you want to go the whole hog buy small dressed crabs in their shells and use the shells for presentation.

Preparation10 minutes
Cooking 15 minutes

  • 1 large onion
  • 100-150g chestnut mushrooms
  • 100g of butter
  • 1large crab or 250-300g or mixed crab meat (Used 3 small dressed crabs as an alternative)
  • 1 tablespoon of mustard
  • 2 cloves of garlic
  • 100ml or ½ glass medium sherry
  • 150ml or 1glass of double cream
  • Tabasco or Lingham’s sweet chilli sauce to taste
  • 50g of breadcrumbs
  • 100g Gruyere or cheddar cheese
  • Season to taste

1. Chop and gently sauté the onion with half the butter in a large frying pan.(do not brown)
2. Chop and add the mushrooms to the onions with the garlic and cook gently for about five minutes.
3. Add the sherry, mustard, Tabasco or chilli sauce and the cream and reduce slightly. (5 minutes)
4. Finally add the crabmeat and cook through for 2 minutes.
5. Transfer the cooked mixture to individual dishes, ramekins, or the shells and allow to cool.
(Store for up to a day in the fridge).
7. ½ an hour before you are ready to serve, mix the breadcrumbs with the grated cheese and sprinkle over the crab mixture.
8. Place in a hot oven until the mixture is bubbling.
Serve with a sprig of watercress or a rocket salad and a chunk of lemon.

1. Toss the crab mixture through hot pasta with olive oil, chopped parsley and generous twist of black pepper.

2. Dilute the mixture with 750mL of fish stock and extra cream and serve as a soup in bowls with croutons and grated Gruyere.

3. Mix with 250g prawns and wrap in pancakes. Sprinkle with grated cheese and grill until bubbling.

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