Crab Au Gratin

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.

• Ready In: 14 mins
• Serves: 2

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, ¼ 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.