Crab Thermidor :rectnt

Crab Thermidor

We had this as an appetizer at our Gourmet Club's Christmas party on Saturday. It was wonderful. I thought some of you might want to try it for your holiday celebrations.

4 Tablespoons bread crumbs
2 Tablespoons grated Parmesan cheese
4 Tablespoons unsalted butter melted, divided use
for the Thermador Sauce:
3/4 teaspoon ground paprika
3/4 cup diced yellow onion
2 Tablespoons minced shallots
1 bay leaf
2 Tablespoons whole-leaf dried tarragon Leaves
1 teapoon salt
1 pinch ground white pepper
1 pinch cayene pepper (omit, if desired)
1/2 cup crab stock
2 cups whipping cream
2 Tablespoons Dijon Mustard
to serve:
2 Tablespoons butter
1/2 cup thinly sliced green onions
1 pound lump crab meat


In a mixing bowl, add the bread crumbs, Parmesan, half the melted butter, and paprika.
Mix well and set aside.
the Thermador sauce:
Melt 2 Tablespoons of butter in a large skillet over medium-high heat.
Add the onions, shallots, and bay leaf.
Cook, stirring occasionally, until the onions become soft and clear, about 2 to 3 minutes.
Add the tarragon, salt, white pepper, and cayenne, if using it.
Cook for 1 minute.
Add the crab stock, bring to a boil, and reduce the crab stock by half.
Add the cream and Dijon mustard and bring to a boil.
Reduce heat to low and simmer 2 to 3 minutes.
Remove from heat, strain, and set aside.
(You will just have liquid now and no solid pieces. Toss them out or use for something else.)
To serve:
Melt 2 Tablespoons of butter in a large skillet over medium-high heat.
Add green onions and cook for 5 seconds.
Add crab meat and cook for 1 minute.
Add Thermidor sauce and bring to a boil.
Spoon 3 ounces of Crabmeat Thermidor into 8 (4 ounce) ramekins. (or just divide equally in the ramekins you are using, but don't fill to the top.)
Sprinkle the top of each ramekin with about 1 Tablespoon of the bread crumb mixture, dividing evenly among all the ramekins.)
Place ramekins under a broiler until the tops brown, about 1-2 minutes.
(If you precook the ramekins and they are cool, you can reheat them at 400ºF until hot.)

Posted by GourmetGal


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