Cromer crab thermidor
By Richard Hughes
- 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.