Crab Meat Gratin

Name: Crab Meat Gratin
Ingredients: 2 tablespoons minced carrot; 2 tablespoons minced celery; 2 tablespoons minced red bell pepper; 1 tablespoon unsalted butter; 1/2 cup chicken broth; 1/4 cup dry vermouth or dry white wine; 1/4 teaspoon dried tarragon, crumbled; 1/2 cup heavy cream; 1/2 pound fresh lump crab meat, picked over (about 1 1/2 cups); fresh lemon juice to taste; 1/4 cup freshly grated Parmesan cheese; Accompaniment: lightly toasted thin French bread slices

12 ingredients

7 steps

Ingredients

2 tablespoons minced carrot
2 tablespoons minced celery
2 tablespoons minced red bell pepper
1 tablespoon unsalted butter
1/2 cup chicken broth
1/4 cup dry vermouth or dry white wine
1/4 teaspoon dried tarragon, crumbled
1/2 cup heavy cream
1/2 pound fresh lump crab meat, picked over (about 1 1/2 cups)
fresh lemon juice to taste
1/4 cup freshly grated Parmesan cheese
Accompaniment: lightly toasted thin French bread slices

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, vermouth or wine, and tarragon and boil mixture until liquid is reduced to about 1 tablespoon.
4

Add cream and boil sauce until thickened, 1 to 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 Parmesan over crab mixture and set dishes in shallow baking pan.
7

Broil gratin about 4 inches from heat 2 minutes, or until bubbling and golden, and serve with toasts.