Crab & Bean Thermidor
Serves 2-4
A lighter, but still utterly comforting take on the French classic — rich crab meat folded with butter beans, Greek yogurt, fresh herbs and a splash of brandy, baked until golden and bubbling. Perfect with a crisp green salad and some baguette on the side.
Equipment.
sharp knife & chopping board
skillet - safe for stove and under grill
zester
Ingredients.
2 tbsp olive oil
3 shallots, or half an onion
2 cloves of garlic
60ml calvados, or dry sherry/brandy
1 heaped tsp Dijon mustard
Zest of a whole lemon, and a squeeze of juice
2-3 tbsp fresh herbs, ideally a blend of parsley, tarragon & chives
1/2 tsp cayenne papper
3 heaped tbsp full-fat Greek yogurt
570g Queen butter beans, I love these Bold Bean Co ones
200g crab meat, 50/50 (aka a mix of white & brown meat)
Salt & pepper, to taste
40g mix of Gruyère & parmesan cheese
Baguette, to serve
Salad:
1 head of gem lettuce, or other green, crisp lettuce variety
1/2 tbsp Dijon mustard
1/2 tbsp red wine vinegar
1.5 tbsp neutral oil, not olive oil
Salt & pepper, to taste
Method.
Preheat the grill on high - 250c
Prepare: Finely chop the shallots and garlic, roughly chop the herbs, drain the butter beans and grate the cheeses.
Sauté aromatics: Cook the shallot and garlic gently in olive oil until soft (around 5mins)
Add the Calvados and let it bubble on high for 2-3mins
Stir in the beans, mustard, lemon zest, cayenne and a squeeze of lemon juice.
Remove from the heat: Stir through the crab meat, Greek yoghurt, herbs, and a splash of water to loosen. Season and taste - adjust if needed.
Scatter with the grated cheese and drizzle with a little oil, then grill for 10-15mins until golden and bubbling.
Meanwhile, make the salad: Whisk together the mustard, vinegar, oil, salt and pepper.
Wash and dry the lettuce, then toss gently with the dressing.
Serve: Dish up the crab bake with the crisp dressed salad — and some baguette for dunking.
