Crab Thermidor Recipe

Crab Thermidor Recipe

If you’re a fan of our Lobster Thermidor, why not try this delicious crab-centric version? Rich, creamy and packed with flavour, it’s delicious served with fresh bread for mopping up every last bit!
Serves 4 as a starter.

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Greendale Crab is landed by our own boats the Becci of Ladram and the Nichola of Ladram. We sell perfectly balanced mix of rich, flavoursome brown meat and finer-textured sweet white meat, picked and prepared by hand. Our delicious crabmeat is put into pots, then left un pasteurised in its natural state.


100g Greendale Cooked Brown Crab Meat
200g Greendale Cooked White Crab Meat
50g Parmesan Cheese, grated
50g Mayonnaise
1 Greendale Free-Range Egg, separated (you will only need the yolk)
Small bunch Fresh Chives, washed and chopped finely
50ml Double Cream
2 tbsp Dry White Wine (optional)
2 heaped tsps Wholegrain Mustard
Sea Salt and freshly ground Black Pepper
Handful of Fresh Parsley, washed and chopped (leaves only)
Crusty Bread, to serve


Pre-heat the grill to high. In a large mixing bowl, combine the brown crab meat, parmesan, egg yolk, mayonnaise, cream, chives, wine (if using) and mustard, stirring gently. Add the white crab meat, folding it in gently, then season the mixture with a pinch of salt and plenty of black pepper.

Next, take four starter-sized heat-proof dishes (ideally fairly wide and shallow, rather than deep like a ramekin), and divide the crab mixture equally between them. Put the dishes under the hot grill and cook until the tops are golden brown and bubbling. Remove from the grill and scatter a little chopped parsley over the top of each dish, then serve straight away with plenty of crusty bread.

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Greendale Farm Shop Sidmouth Road Nr. Farringdon Exeter EX5 2JU

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