Loaded Crab Jacket Potatoes Recipe
Crab Thermidor is a classic rich dish that works a treat loaded into fluffy, buttery jacket potatoes.
- 4 large Nanna Tate potatoes, scrubbed and dried
- 1 tbsp of olive oil
- 2 tsp flaky salt
- 300g of white crab meat, picked
- 1 lemon, zested and juiced, plus extra wedges to serve
- 1 pinch of cayenne pepper, plus extra to serve
- finely chopped chives, to serve
- 75g of unsalted butter
- 60ml of double cream
- 1 tsp Dijon mustard
- 25g of unsalted butter
- 1 shallot, very finely diced
- 1 garlic clove, finely grated
- 100ml of dry white wine
- 150ml of double cream
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 30g of Parmesan, finely grated, plus extra for grilling
- 15g of Gruyère, finely grated
- 1 pinch of cayenne pepper
- 1/2 bunch of parsley, finely chopped
- Preheat the oven to 190°C
- 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
- 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
- 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
- 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
- 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
Nanna Tate Potatoes are baked, the flesh of which is then enriched with brown butter and mixed with a Thermidor-style sauce, white crab meat, Parmesan and Gruyère, then grilled in the skins until lightly golden.
Preheat the oven to 190°C
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 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
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 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 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
