By Beleaev Family | International Caviar & Gourmet, Head Office London | 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 house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
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