Authentic Porthcawl Crab Thermidor with Brandy

Pick the meat from a large cooked brown crab, keeping the shell. Sauté shallots in butter, add a splash of brandy, and carefully flambé.

Stir in double cream, English mustard, and chopped parsley. Fold in the crab meat.

Spoon the mixture back into the cleaned crab shell. Top with grated parmesan and paprika.

Grill (broil) for 5 minutes until golden and bubbling.

A decadent seaside classic from Porthcawl.