Crab thermidor muffin

Name: Crab thermidor muffin
Yield: Serves 4
Ingredients: 10 g chives, finely chopped; 150 g picked crab meat (pick through the meat again as there will always be some shell left); 1 egg yolk; 25 g Parmesan, finely grated; 1 tbsp Dijon mustard; 100 ml double cream; 150 ml fish stock (or ½ fish stock cube in 150 ml boiling water); 150 ml fish stock (or ½ fish stock cube in 150 ml boiling water); 150 ml white wine; 150 ml fish stock (or ½ fish stock cube in 150 ml boiling water); 1 tbsp tomato purée; 50 ml brandy; sunflower oil; 2 shallots, finely diced; 30 g semolina; 20 g butter, softened; 1 egg; 1 tsp dry active yeast; 1 tsp fine salt; 1 tsp sugar; 250 g strong bread flour; 145 ml milk

Preparation info

Serves
4

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

I LOVE this dish! When you add in the cream it might look like the sauce is going to split but don’t panic – the egg brings it back together.

Ingredients

Muffin

145 ml milk
250 g strong bread flour
1 t

Fish course
Pescatarian
Winter

Method

Begin with the muffin dough. In a pot, warm the milk to 35°C. In a large bowl (or a stand mixer with the dough hook), mix the flour, sugar, salt and yeast together. Add the egg and the butter and mix until they’re incorporated and you have a breadcrumb consistency, then pour in the warm milk and mix to get a shaggy dough. Knead the dough for 5 to 10 minutes, until it is smooth and elastic. Oil