Chef's Recipe


Crab Brioche Thermidor


Crab Thermidor

  • 4 small brioches (see recipe below)
  • 3.5 oz crab meat
  • 1 egg yolk
  • 1 tbsp fresh crated parmesan
  • 1 tbsp shallots
  • ½ oz butter
  • 1 tbsp finely chopped shallots
  • 1 cup white wine
  • 1 cup chicken stock
  • 3.5 oz Button mushrooms
  • 1 tsp Dijon mustard


  • 22 oz flour
  • ½ oz instant yeast
  • ½ oz salt
  • 2.5 oz sugar
  • ½ cup milk
  • 6.5 oz softened butter
  • 4 eggs


Crab Thermidor

  • Melt the butter and add the finely chopped shallots
  • Sweat a little but do not color
  • Deglaze with the wine
  • Add chicken stock and reduce
  • Add the heavy cream and sliced mushrooms and reduce until right consistency
  • At the last moment whisk the Dijon mustard into the sauce and put aside
  • Whip heavy cream and one egg yolk and mix into the sauce (do not reheat the sauce)
  • Add the chopped crab meat and mix gently
  • Slice off the top of the brioche and scoop out a hollow, then heat the brioche under a medium grill until golden brown
  • Spoon the sauce with the crab meat into the brioche
  • Sprinkle fresh grated parmesan over the dish and glaze under the grill


  • In a mixing bowl combine all the flour, yeast, salt, sugar, milk and eggs.
  • Add in the softened butter and mix together.
  • Rest the dough for 30 minutes.
  • Mold into desired shape and set aside for proving.
  • Egg-wash the brioche.
  • Bake in a pre-heated oven at 180°C: if a brioche loaf for 40 minutes; or if brioche rolls for 10-12 minutes.


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