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Crab Thermidor

Serves 2


A glamorous seafood dish, yet quickly made

  • 1 lb. (450g) crabmeat
  • 2 oz. (50g) button mushrooms, sliced
  • 1 tablespoon of sherry
  • 1 small onion, skinned and chopped
  • 1 oz. (25g) butter
  • 1 large tomato, skinned and sliced
  • 5 tablespoons single cream
  • 1 tablespoon of chopped parsley
  • 2 tablespoons buttered crumbs
  • salt and pepper
  • lemon wedges

    Cooking Instructions:
    1. Pre-heat the oven to 350F, Gas Mark 4, 180C
    2. Melt the butter in a frying pan, then add the onion and fry gently without browning until soft
    3. Stir in the crabmeat, mushrooms, sherry and tomato then cook for 5 minutes
    4. Stir in the cream and parsley
    5. Heat through for a further 5 minutes then check the seasoning
    6. Turn the mixture into a buttered dish or buttered crab shells
    7. Sprinkle with buttered crumbs and bake in the center of the pre-heated oven for about 10 minutes or until the crumbs are browned
    8. Garnish with lemon wedges and serve with a green salad

    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000