Elegant Classic Crab Thermidor Recipe

Ingredients

• 4 tbsp Unsalted Butter
• 2 large Shallots, finely minced
• 1/4 cup All-Purpose Flour
• 1/2 cup Dry Sherry
• 1 1/2 cups Heavy Cream
• 2 large Egg Yolks
• 2 tsp Dijon Mustard
• 1/2 tsp Kosher Salt
• 1/4 tsp White Pepper
• Pinch of Cayenne Pepper
• 1 tbsp Fresh Parsley, finely chopped
• 1 lb Jumbo Lump Crab Meat, picked over for shells
• 1 cup Gruyère Cheese, grated, divided
• 1/4 cup Panko Breadcrumbs

Instructions

1. 1

   Preheat broiler to high. Gently pick over crab meat for shells. Lightly grease 4 crab shells or ramekins.

2. 2

   In a saucepan over medium heat, melt butter. Add shallots and cook until soft, about 3-4 minutes.

3. 3

   Sprinkle flour over shallots, cook and stir for 1 minute to make a roux. Whisk in the sherry until a smooth paste forms.

4. 4

   Gradually whisk in the heavy cream. Cook, whisking, until the sauce thickens and coats a spoon, about 4-5 minutes. Reduce heat to low.

5. 5

   In a separate bowl, whisk egg yolks. Slowly ladle about 1/2 cup of hot sauce into the yolks while whisking constantly to temper. Pour the tempered yolk mixture back into the saucepan.

6. 6

   Remove from heat. Stir in Dijon mustard, salt, peppers, and 1/2 cup of the Gruyère cheese until melted.

7. 7

   Gently fold in the crab meat and parsley. Divide the mixture among the prepared shells or ramekins.

8. 8

   In a small bowl, combine the remaining 1/2 cup Gruyère and the Panko breadcrumbs. Sprinkle over the crab mixture.

9. 9

   Place on a baking sheet and broil for 2-4 minutes, watching closely, until the topping is golden brown and bubbly. Serve immediately.