Crab thermidor

We love the sweet white crab meat in this thermidor recipe which makes a more frugal version of the classic lobster thermidor.

This recipe served 3 hungry people today

Ingredients:

1. White crab meat, enough to fill three ramekin dishes
2. 1tbsp white flour
3. 1 rounded tbsp butter or baking substitute
4. S&P
5. A good splosh of vermouth
6. Milk to make the sauce of the desired consistency
7. Gruyere or cheddar cheese, one large handful
8. 1 crushed clove of garlic

Method: 

Fill your ramekins with white crab meat, you can put brown meat on the bottom if desired but I reserve mine for crab cakes.

Over a gentle heat melt the butter in a saucepan then add the flour, stir to form a thick paste (a roux).  Now add a splosh of vermouth and the garlic and let it cook for around 3 minutes before adding milk, add about a cup full at first and bring to a slow simmer, adjust if too thick with more milk then add half a handful of grated cheese.  Once the sauce has simmered for 5 minutes over a low heat, stiring, add the S&P to taste then pour over your crab meat.  Add the remaining cheese to the top and put under a hot grill until the cheese topping is bubbling and golden brown.

Serve immediately with either hot buttered toast or samphire and buttered new potatoes.