Blue Crab “Thermidor”
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Vitamix Commercial and FOH.
Blue Crab Stock
INGREDIENTS
- 3 ea. Shells of blue crab legs and etc. – save head (top) as base for plating.
- 3 qts. Water
- 1 ea. Bay leaf
- 4 ea. Garlic cloves
METHOD
- Cook the ingredients in the water.
- Bring to a boil and reduce to a simmer for 30 minutes or by half.
Crab Filling Base
INGREDIENTS
- 1 qt. approx. Crab stock
- 1 cup Aged cheddar
- Crab meat from crabs
- 1 tsp. Garlic powder
- 1 tsp. Onion powder
- 1 tsp. Old bay powder
METHOD
- Blend and toss with 1 pint lump crab meat, 1/2 cup bread crumb, 1 cup of shrimp, scallop, corn, and dice cooked potato.
- Stuff crab heads, top with a little more crumb and cheese and bake for 10 min at 350 F or until golden brown.
