Prep time: 10 minutesCooking time: 30 minutesServes: 4Skill level: Easy PeasyRecipe by: CJ Jackson
Based on a classic – Lobster Thermidor – this crab version still includes cognac, Gruyere cheese, mustard and egg to help set the ingredients.
Mash the brown crab meat to form a paste. Pick over the white crab meat to ensure there is no shell.
Heat the oven to 200C/Fan 180C/gas mark 6.
Melt the butter, add the shallots and cook over a low heat for 8-10 minutes or until soft. Cool.
Mix the egg yolk, crème fraiche, tarragon, mustard and cognac together. Stir into the brown meat and season lightly with salt and freshly ground black pepper. Add the softened shallot and fold in the white meat and half the Gruyere.
Pile the mixture back into 4 very clean and blanched crab shell – or a gratin dish. Sprinkle with the remaining Gruyere cheese. Sit – propped up if necessary – on a baking sheet and cook in the oven for 12 minutes or until the mixture is piping hot.