Crab Thermidor: A 1970s Revival

By Beleaev Family | Beleaev Caviar & Gourmet | beleaev.com

Crab thermidor is the British 1970s dinner-party classic. Crab folded into cream-mustard sauce, topped with Gruyère and baked until golden.

Key Takeaways

• Béchamel base with mustard
• Mixed crab meat
• Gratin under hot grill
• Serve in scallop shells or ramekins
• 150g of crab per portion

The Ingredients

Serves 4

• 600g mixed crab meat
• 30g unsalted butter
• 30g plain flour
• 200ml whole milk
• 100ml double cream
• 50ml dry white wine
• 1 tbsp Dijon mustard
• 1/4 tsp cayenne
• 60g aged Gruyère, grated
• 30g Parmigiano Reggiano, grated
• 30g panko breadcrumbs
• Sea salt and white pepper

The Method

1. Make béchamel: melt butter, whisk in flour, cook 60 sec. Slowly add milk and cream while whisking. Simmer 4 min until thick.

2. Add wine, mustard, cayenne. Simmer 60 sec.

3. Off heat, add crab, salt, pepper. Mix gently.

4. Spoon into 4 scallop shells or ramekins.

5. Mix Gruyère, parmesan, panko. Scatter on top.

6. Grill 4 min until golden and bubbling. Serve immediately.

Tips

Béchamel must be thick.

Don't overcook crab.

Hot grill for golden top.

Serve from oven.

Variations and Pairings

With caviar: Top after baking with a small spoon of Royal Oscietra.

With sherry: Replace wine with dry sherry.

Wine pairing: A premier cru Chablis.

For more baked crab, see our crab gratin and crab dip recipes.

Frequently Asked Questions

Why scallop shells?

Traditional presentation. Use ramekins as substitute.

Make in advance?

Mix base 24 hours ahead. Bake to order.

How much crab?

150g per portion.

Crab thermidor is one of those 70s British classics that quietly works again. Discover Beleaev's caviar collection at beleaev.com.

Beleaev is an international caviar and gourmet food company with fulfilment hubs across the UK, Europe, the UAE, and the United States. We are committed to sourcing responsibly farmed, sustainable products and delivering them to customers within 24 to 48 hours, ensuring exceptional freshness and quality.