Crab thermidor - Discover Seafood
This variation on Mat Follas’ MasterChef-winning spider crab dish is not a true thermidor, as it uses cream, rather than a flour-based roux. “But I prefer it be
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at discoverseafood.uk.
Ingredients
- 600ml unreduced Shellfish Stock
- A few drops of Tabasco sauce
- 1 teaspoon English mustard powder
- 60 grated Gruyère cheese
- Salt and freshly ground black pepper, to season
- 100ml double/heavy cream
- 200g white crab meat
- 200g brown crab meat
- 4 crab shells (you should be able to buy these from a fishmonger)
- 100g spinach
- 100g samphire, woody bits discarded
- 1 lemon, cut into wedges
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