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Prep Time: 12 Minutes Cook Time: 2 Minutes |
Ready In: 14 Minutes Servings: 2 |
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Lovely dish with the addition of carrot, celery and red bell peppers for color and taste. Serve with crusty French Bread or as suggested below in Variation. Make a delicious lunch or first course. Ingredients:
2 tablespoons minced carrots |
2 tablespoons minced celery |
2 tablespoons minced red bell peppers |
1 tablespoon unsalted butter |
1/2 cup chicken broth |
1/4 cup dry white wine |
1/4 teaspoon dried tarragon, crumbled |
1/2 cup heavy cream |
1 1/2 cups fresh lump crabmeat, picked over |
fresh lemon juice, to taste |
1/3 cup freshly grated parmesan cheese, divided |
Directions:
1. Preheat broiler.
2. In a small heavy saucepan cook carrot, celery, and bell pepper in butter over moderate heat, stirring, 1 minute.
3. Add broth, wine, and tarragon and boil mixture until liquid is reduced to about 1 tablespoon.
4. Add cream, 1/4 cup Parmesan, and boil sauce until thickened, 1- 2 minutes.
5. Stir in crab meat, lemon juice, and salt and pepper to taste and divide mixture between two 1-cup shallow baking dishes.
6. Sprinkle remaining Parmesan over mixture and set dishes in shallow baking pan.
7. Broil gratin about 4” from heat 2 minutes, or until bubbling and golden, and serve with toasts.
8. Serve with thinly sliced French bread, lightly toasted.
9. Variation: Using Portabello Mushrooms: Remove gills and broil (gill side down) about 2 minutes. With gill side up fill with mixture and return to broiler until golden on top.
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