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Featured Seafood Recipe | The Seafood Consumer Center | Astoria, Oregon

Featured Recipe

Dungeness Crab Thermidor Baked in the Shell


2/3 cup heavy cream
1 bay leaf
1 tbsp onion, chopped
3-4 whole peppercorns
2 tbsp butter
1 cup mushrooms, sliced
1 tsp fresh chopped garlic
1/3 cup sherry
1 tbsp Dijon
1 lb Dungeness crab meat
1 tsp fresh chopped parsley
1/2 cup shredded parmesan cheese
2 crab body shells, cleaned and dried


In a sauce pot combine the cream, bay leaf, onion, and peppercorns. Bring to a boil, and remove. Strain the cream mixture and set aside. In a sauté pan over medium high heat, add 1 tbsp of the butter and the mushrooms. Cook for 4-5 minutes or until mushrooms start to brown a little. Add the reserved cream mixture, sherry and Dijon, simmering until sauce begins to thicken somewhat. Add the cooked crab meat, green onions, and parsley, and mix well. At this point mixture should be saucy but not too soupy. Stir in half the cheese and mix well.

Divide the mixture into the cavities of the two crab body shells. You may position them on a layer of rock salt to keep them from tipping over. Top with remaining parmesan cheese and bake in a 350 degree oven for about 5-7 minutes, or until cheese has melted and mixture is bubbly.





Serves 2