Michael's Crab Thermidor
- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Yields:
-
6-8 medium crab shells
- Serves:
- 4-6
ingredients
- 2 cups cooked crabmeat
- 3 shallots, minced fine
- 3 tablespoons butter
- 1 1⁄2 tablespoons flour
- McCormick's Season All, salt and pepper to taste
- 1 1⁄2 tablespoons finely minced spring onion leaves
- 1 1⁄2 tablespoons finely minced italian flat leaf parsley
- 1⁄2 cup milk (may be icreased if necessary)
- 6 tablespoons dry white wine
- 1 pinch cayenne pepper
- chiplote tabasco pepper sauce
- 3 tablespoons sour cream
- 3⁄4 cup grated gruyere cheese
- 4 tablespoons grated parmesan cheese
- 1 dash paprika, on top of each crab shell
directions
- Pre-heat your oven to 350°F.
- Melt the butter in a medium sauce pan on medium heat.
- Add the minced shallots and stir for 2 minutes.
- Sprinkle the flour evenly and stir until well blended.
- Add the milk gradually stirring until the sauce starts to thicken.
- Add Season All, salt and pepper, mix.
- Now add the spring onion, Italian parsley, the Gruyere and Parmesean cheeses, blend well.
- Add Cayenne and Tabasco followed by the dry white wine. Sauce should be fairly thick, not liquid otherwise add more cheese.
- Now carefully fold in the crab meat and sour cream until well blended. Taste and adjust seasoning to your liking.
- Remove from heat and start filling the crab shells or ramekin dishes. Sprinkle with Paprika and place in an oven proof dish.
- Transfer to the 350°F oven until golden and bubbly (about 30 min.).
- Serve immediately with fluffy white rice.
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