Crab Au Gratin

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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.

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Steps

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Preheat broiler.

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In a small heavy saucepan cook carrot , celery , and bell pepper in butter over moderate heat , stirring , 1 minute.

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Add broth , wine , and tarragon and boil mixture until liquid is reduced to about 1 tablespoon.

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Add cream , cup parmesan , and boil sauce until thickened , 1- 2 minutes.

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Stir in crab meat , lemon juice , and salt and pepper to taste and divide mixture between two 1-cup shallow baking dishes.

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Sprinkle remaining parmesan over mixture and set dishes in shallow baking pan.

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

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Serve with thinly sliced french bread , lightly toasted.

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Variation: using portabello mushrooms: remove gills and broil about 2 minutes.

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With gill side up fill with mixture and return to broiler until golden on top.

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Ingredients

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carrots, celery, red bell peppers, unsalted butter, chicken broth, dry white wine, dried tarragon, heavy cream, lump crabmeat, fresh lemon juice, parmesan cheese