Prep: 10 mins
Cook: 1 hour 30 mins
Servings: 4

CRAB THERMIDOR LOADED JACKETS

An exclusive recipe, created for Nanna Tate by Great British Chefs Kitchen.

Crab Thermidor is a classic rich dish that works a treat loaded into fluffy, buttery jacket potatoes. Baked potatoes are enriched with brown butter and mixed with a Thermidor-style sauce, white crab meat, Parmesan and Gruyère, then grilled until lightly golden.

Start cooking

Ingredients

4 large Nanna Tate potatoes, scrubbed and dried
1 tbsp olive oil
2 tsp flaky salt
300g white crab meat, picked
1 lemon, zested and juiced, plus extra wedges to serve
1 pinch cayenne pepper, plus extra to serve
Finely chopped chives, to serve

FILLING

75g unsalted butter
60ml double cream
1 tsp Dijon mustard

THERMIDOR SAUCE

25g unsalted butter
1 shallot, very finely diced
1 garlic clove, finely grated
100ml dry white wine
150ml double cream
1 tsp Dijon mustard
1 tsp Worcestershire sauce
30g Parmesan, finely grated, plus extra for grilling
15g Gruyère, finely grated
1 pinch cayenne pepper
1/2 bunch parsley, finely chopped

Let’s get cooking!

Step 1 of 5
BAKE YOUR TATES

Preheat the oven to 190°C / Fan 170°C / Gas 5.

Place the potatoes on a baking tray lined with baking paper, rub with the olive oil and flaky salt, then prick with a fork. Bake for 1 hour 20 minutes until the skins are crisp and the insides are soft, then remove.
Step 2 of 5
BROWN THE BUTTER

Meanwhile, brown the butter for the filling. Melt the butter in a small pan over a medium heat. Cook until it turns a dark golden colour and smells nutty (around 8 minutes), then pour it into a large bowl (this is what you’ll mix the potatoes in later). Set aside.
Step 3 of 5
THERMIDOR SAUCE

For the Thermidor sauce, return the same pan to the heat and melt the butter. Add the shallots and cook for 2-3 minutes until softened. Add the garlic and cook for a further minute.

Pour in the wine and reduce by half. Stir in the cream, Dijon mustard, Worcestershire sauce, Parmesan, Gruyère and cayenne pepper, then simmer gently for 3 minutes until slightly thickened. Fold through the parsley, taste and season with salt and pepper. Keep warm.
Step 4 of 5
PREP THE CRAB

In a bowl, gently mix the crab meat with the lemon zest and juice, cayenne and a pinch of black pepper. Set aside in the fridge until needed.
Step 5 of 5
MIX & LOAD

Once the potatoes are baked, cut them lengthways and scoop out the flesh. Place in the bowl with the brown butter and mash with the remaining filling ingredients until smooth.

Fold through the crab mixture and Thermidor sauce, then spoon back into the potato skins. Grate over some extra Parmesan and place under a hot grill for about 5 minutes until bubbling and slightly crisp at the edges.

Finish with chopped chives, black pepper and a sprinkle of cayenne. Serve with lemon wedges on the side.