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Cheesy Orkney Crab Thermidor Brioche Roll
Cheesy Orkney Crab Thermidor Brioche Roll

Cheesy Orkney Crab Thermidor Brioche Roll

with Chips, Pea Shoot and Baby Plum Tomato Salad

Recipe Development Team
Recipe Development TeamPublished on January 02, 2025
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Our Cheesy Orkney Crab Thermidor Brioche Roll is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.

Tags:
Pescatarian
•New
Allergens:
Milk
•Egg
•Cereals containing gluten
•Soya
•Crustaceans

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Lemon

2 unit(s)

Garlic Clove**

60 grams

Mature Cheddar Cheese

(Contains: Milk)

160 grams

Sweetcorn

1 bunch(es)

Chives

125 grams

Baby Plum Tomatoes

2 unit(s)

Brioche Hot Dog Buns

(Contains: Milk, Egg, Cereals containing gluten, Soya May contain traces of: Cereals containing gluten)

1 sachet(s)

Central American Style Spice Mix

50 grams

Cream Cheese

(Contains: Milk)

100 grams

Orkney Crab Meat

(Contains: Crustaceans)

40 grams

Pea Shoots

Not included in your delivery

½ tsp

Sugar

2 tbsp

Mayonnaise

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)3602 kJ
Energy (kcal)861 kcal
Fat40.5 g
of which saturates17 g
Carbohydrate92.8 g
of which sugars16.3 g
Dietary Fibre12.2 g
Protein31.6 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Zester
•Sieve
•Garlic Press
•Grater
•Kitchen Shears
•Large Frying Pan
•Large Bowl

Cooking Instructions and Tips

Chop your Chips
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop the chips onto a large baking tray.

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Time to Prep
2

In the meantime, zest and halve the lemon. Peel and grate the garlic (or use a garlic press).

Grate the Cheddar. Drain the sweetcorn in a sieve.

Finely chop the chives (use scissors if easier). Halve the baby plum tomatoes.

Slice the buns top down through the middle (but not all the way through).

Get Frying
3

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the sweetcorn and cook, 2-3 mins.

Stir through the garlic and Central American style spice mix. Fry for 1 min more. 

Bake your Thermidor
4

Stir the cream cheese, crab, sugar (see pantry for amount), half the lemon zest and chives through the sweetcorn. Season with salt and pepper. 

Pop the hot dog buns onto a baking tray and fill with your crab mix, then top with the Cheddar.

Transfer to the middle shelf of your oven and bake until your cheese is golden and the filling is piping hot, 5-6 mins.

Salad Time
5

Meanwhile, in a large bowl, combine the baby plum tomatoes, sugar and olive oil for the dressing (see pantry for both amounts) and a squeeze of lemon juice.

Just before you're ready to serve, toss the pea shoots through your dressing.

Serve Up
6

Transfer your crab thermidor rolls to your plates and sprinkle over the remaining chives. 

Serve with your chips and salad alongside.

Serve any remaining lemon wedges for squeezing over the crab rolls to finish.

Enjoy! 

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