Crab thermidor tarts

Serves 1

Use brown crab meat, which costs about a quarter the price of white meat and has loads more flavour (Jason Lowe)

I've used brown crab meat in this which costs about a quarter the price of white meat and has loads more flavour. I've also used these light, crisp Jus-Rol tartlet cases which you can buy from Waitrose and Sainsbury's.

1 shallot, peeled, halved, finely chopped
A small knob of butter
1tbsp white wine
¼tsp English mustard
60-80g brown crab meat
1tbsp double cream
Salt and freshly ground black pepper
10g cheddar, grated

For the topping

tbsp fresh white breadcrumbs
A few sprigs of parsley, chopped
A very small knob of butter, melted

Gently cook the shallot in the butter for 20-30 seconds, add the wine and mustard and simmer until the wine has evaporated. Add the crab meat and cream and season, bring to the boil and simmer for a minute. The mixture should be thick; if not, simmer for a little longer. Stir in the cheese, then spoon into the tartlets and place on a baking sheet.

Mix the breadcrumbs, parsley and melted butter together and spoon on top of the tartlets. Lightly colour under a medium grill or in a moderate oven. Serve hot or warm.