Crab Thermidor Rick Stein Food

CRAB THERMIDOR

Steps:

• 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.

CRAB THERMIDOR

Steps:

• In a large saucepan, melt butter. Stir in the flour, salt, paprika and nutmeg until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in process cheese and lemon juice until cheese is melted. Remove from heat; stir in cheddar cheese until melted. Stir in crab., Transfer to a greased 1-qt. baking dish. Sprinkle with additional paprika if desired. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

LOBSTER THERMIDOR

Steps:

• Cut the lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
• Melt the butter in a large skillet over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.
• Preheat your oven's broiler.
• Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top.
• Broil for 3 to 4 minutes, just until golden brown. Serve immediately.

MICHAEL'S CRAB THERMIDOR

Steps:

• Pre-heat your oven to 350°F.
• Melt the butter in a medium sauce pan on medium heat.
• Add the minced shallots and stir for 2 minutes.
• Sprinkle the flour evenly and stir until well blended.
• Add the milk gradually stirring until the sauce starts to thicken.
• Add Season All, salt and pepper, mix.
• Now add the spring onion, Italian parsley, the Gruyere and Parmesean cheeses, blend well.
• Add Cayenne and Tabasco followed by the dry white wine. Sauce should be fairly thick, not liquid otherwise add more cheese.
• Now carefully fold in the crab meat and sour cream until well blended. Taste and adjust seasoning to your liking.
• Remove from heat and start filling the crab shells or ramekin dishes. Sprinkle with Paprika and place in an oven proof dish.
• Transfer to the 350°F oven until golden and bubbly (about 30 min.).
• Serve immediately with fluffy white rice.