Recipe by Caroline Cooks
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.
Top Review by Burgundy Damsel
Just what I was looking for! I used whole milk instead of cream because it's what I had, and it turned out nicely - with cream I'm sure it would have been even better. This was easier than I expected and turned out really well. Served with toasted baguette slices and a nice white wine - it was a hit!
- 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 See How It's Made
- Preheat broiler.
- In a small heavy saucepan cook carrot, celery, and bell pepper in butter over moderate heat, stirring, 1 minute.
- Add broth, wine, and tarragon and boil mixture until liquid is reduced to about 1 tablespoon.
- Add cream, ¼ cup Parmesan, and boil sauce until thickened, 1- 2 minutes.
- Stir in crab meat, lemon juice, and salt and pepper to taste and divide mixture between two 1-cup shallow baking dishes.
- Sprinkle remaining Parmesan over mixture and set dishes in shallow baking pan.
- Broil gratin about 4” from heat 2 minutes, or until bubbling and golden, and serve with toasts.
- Serve with thinly sliced French bread, lightly toasted.
- 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.