Crab Thermidor Recipe
Ingredients
| Butter | 2 Ounce | |
| Shallot | 1 Tablespoon, finely chopped | |
| Parsley | 2 Teaspoon, chopped | |
| Tarragon | 2 Teaspoon, chopped | |
| Dry white wine | 4 Tablespoon | |
| 1/2 pt. frozen bechamel sauce | ||
| Crab meat | 1/2 Pound, frozen | |
| Parmesan cheese | 2 Tablespoon, grated | |
| Pinch dry mustard | ||
| Salt | To Taste | |
| Paprika pepper | 1 To taste | |
Directions
GETTING READY
1) Preheat the grill.
MAKING
2) In a saucepan, melt 1 oz of butter and add shallots, parsley and tarragon.
3) Saute them gently for few minutes and add wine.
4) Cook on low flame for 5 minutes.
5) Add to the saucepan frozen bechamel sauce and cook on low fire until sauce is completely thawed and turns creamy.
6) Keep stirring the sauce occassionaly.
7) To thes auce, add crabmeat with 1 1/2 tbsp parmesan, rest of the butter and season with mustard, salt and paprika.
FINALIZING
8) Take 6 shells or seperate cocottes and arrange the cooked mixture into them.
9) Sprinkle the leftover Parmesan.
10) In the preheated grill, keep the shells to brown them.
SERVING
11) Serve immediately from the grill.
1) Preheat the grill.
MAKING
2) In a saucepan, melt 1 oz of butter and add shallots, parsley and tarragon.
3) Saute them gently for few minutes and add wine.
4) Cook on low flame for 5 minutes.
5) Add to the saucepan frozen bechamel sauce and cook on low fire until sauce is completely thawed and turns creamy.
6) Keep stirring the sauce occassionaly.
7) To thes auce, add crabmeat with 1 1/2 tbsp parmesan, rest of the butter and season with mustard, salt and paprika.
FINALIZING
8) Take 6 shells or seperate cocottes and arrange the cooked mixture into them.
9) Sprinkle the leftover Parmesan.
10) In the preheated grill, keep the shells to brown them.
SERVING
11) Serve immediately from the grill.
Chef
