📝 About This Recipe
A coastal twist on the classic French Lobster Thermidor, this dish celebrates the sweet, delicate flakes of jumbo lump crabmeat bathed in a rich, velvety cognac-infused cream sauce. This elegant preparation features the sophisticated bite of Dijon mustard and the earthy depth of tarragon, all finished under a broiler for a golden, bubbling crust. It is the ultimate indulgence for a romantic dinner or a high-end dinner party, offering a luxurious mouthfeel and a timeless flavor profile.
🥗 Ingredients
The Seafood
- 1 pound Jumbo Lump Crabmeat (picked through for shells, kept in large chunks)
- 1 tablespoon Butter (unsalted)
The Thermidor Sauce
- 2 pieces Shallots (finely minced)
- 3 tablespoons Butter (unsalted)
- 3 tablespoons All-purpose Flour
- 3 tablespoons Brandy or Cognac (high quality)
- 1/4 cup Dry White Wine (such as Sauvignon Blanc)
- 1.5 cups Heavy Cream (at room temperature)
- 1.5 teaspoons Dijon Mustard (smooth style)
- 1 large Egg Yolk (beaten)
- 1 tablespoon Fresh Tarragon (finely chopped)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 pinch Cayenne Pepper
The Topping
- 1/2 cup Gruyère Cheese (finely grated)
- 2 tablespoons Parmesan Cheese (freshly grated)
- 1 tablespoon Fresh Parsley (minced for garnish)
- 1 pinch Paprika (for color)
👨🍳 Instructions
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1
Preheat your broiler to high and position the oven rack about 5-6 inches from the heat source.
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2
Carefully pick through the crabmeat to remove any bits of cartilage or shell, taking care not to break up the large 'jumbo' lumps.
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3
In a small skillet, melt 1 tablespoon of butter over medium heat. Add the crabmeat and gently toss for 2 minutes just to warm through and coat in butter. Set aside.
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4
In a medium heavy-bottomed saucepan, melt the 3 tablespoons of butter over medium-low heat. Add the minced shallots and sauté for 3-4 minutes until translucent and soft, but not browned.
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5
Whisk in the flour to create a roux. Cook, whisking constantly, for about 2 minutes to remove the raw flour taste. The roux should be pale and bubbling.
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6
Slowly pour in the brandy and white wine. Whisk vigorously as the mixture thickens rapidly, then gradually stream in the heavy cream while continuing to whisk.
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7
Simmer the sauce gently for 5 minutes until it thickens enough to coat the back of a spoon. Whisk in the Dijon mustard, cayenne pepper, and a pinch of salt.
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8
Temper the egg yolk by whisking a few tablespoons of the hot sauce into the yolk in a small bowl, then pour the yolk mixture back into the main saucepan. This adds a silky richness.
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9
Stir in the fresh tarragon and lemon juice. Remove from heat.
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10
Gently fold the warmed crabmeat into the sauce using a rubber spatula, being careful to preserve the lumps.
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11
Divide the mixture among four individual ramekins or large cleaned scallop shells placed on a baking sheet.
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12
Top each portion generously with the grated Gruyère, Parmesan, and a tiny dusting of paprika.
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13
Place under the broiler for 3-5 minutes, watching closely, until the cheese is melted, bubbly, and sports golden-brown spots.
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14
Garnish with fresh parsley and serve immediately while piping hot.
💡 Chef's Tips
Always use Jumbo Lump crabmeat for the best texture; backfin or claw meat will become lost in the rich sauce. To avoid curdling the sauce, ensure your heavy cream is at room temperature before adding it to the hot roux. If you don't have ramekins, you can bake the entire mixture in one small gratin dish, though individual servings feel more authentic. Don't skip the tarragon—it provides the signature anise-like note that defines a true Thermidor. Be extremely careful when broiling; the transition from golden brown to burnt happens in seconds.
🍽️ Serving Suggestions
Serve with crusty French baguette slices or brioche toast points to soak up the extra sauce. Pair with a crisp, high-acidity white wine like a Chablis or a dry Champagne to cut through the richness. A simple side of steamed asparagus or a light arugula salad with a lemon vinaigrette provides a fresh contrast. For a classic presentation, serve on a bed of rock salt to keep the ramekins stable and the dish warm.