Cromer crab thermidor

By Richard Hughes

Lose the lobster and grab the crab for this French-inspired taste of pure luxury. It makes an impressive dinner party starter or a delightful dish à deux for lunch.
Serves 2


  • 2 dressed Cromer crabs, brown and white meat separated
  • 125ml double cream
  • 100ml white wine
  • 100g Smoked Dapple cheese (or any smoked cheddar-style cheese)
  • 50g fresh, white breadcrumbs
  • One tbsp mustard (Colman’s Beer Mustard if possible)
  • 2 shallots, diced
  • 25g butter


Soften the shallots in the butter and add the white wine. Reduce by boiling to a glaze and then add the cream. Bring to the boil before adding the mustard and 50g of the cheese. Simmer for three minutes. Stir in the brown crab meat.

In a bowl, mix the breadcrumbs, 50g of cheese and the white crab meat together.

To assemble, place the brown crab meat mixture into a gratin dish or ramekin and top with the white crab meat mixture. Place in the oven at Gas Mark 4/180°C for 10 minutes.

Serve on its own as a starter or with a lightly-dressed salad and buttered new potatoes as a main course.

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