Crab Thermidor

Method

1. Preheat the oven to 200°C (400°F) to prepare for the final gratin stage.
2. Pour the white wine into a small saucepan over medium heat and reduce it by half, approximately 3 to 4 minutes, then stir in the heavy cream and simmer gently for 10 minutes until the sauce begins to thicken.
3. Whisk the mustard and cayenne into the cream sauce, then fold in the crab meat and stir to coat evenly in the thermidor mixture.
4. Transfer the crab mixture into two individual gratin dishes, distributing it evenly between them.
5. Generously cover the surface of each dish with the grated Parmesan, ensuring full coverage for an even crust.
6. Place the gratin dishes in the preheated oven and bake for 30 minutes until the Parmesan topping is deeply golden and the sauce is bubbling at the edges.
7. Remove from the oven and allow to rest for 2 minutes before serving directly in the gratin dishes.