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Crab: Crab Gratin

Source of Recipe


Nikol Lohr






List of Ingredients



• 2 Tbsp minced onion
  
• 2 Tbsp minced carrot
  
• 2 Tbsp minced celery
  
• 2 Tbsp minced red bell pepper
  
• 1 Tbsp butter
  
• 1/2 cup chicken broth
  
• 1/4 cup dry white wine
  
• 1/2 cup heavy cream
  
• 1/2 lb. fresh lump crabmeat, picked over (about 1 cup)
  
• Salt and freshly ground pepper to taste
  
• Juice of 1/2 lemon
  
• *
  
• -- Topping --
  
• 1/4 cup freshly grated Parmesan cheese
  
• 1/2 cup fresh bread crumbs
  
• 2 Tbsp butter, melted
  
• *
  
• 2 to 4 slices Italian bread, toasted
  






Instructions



1. Preheat broiler. In a small bowl, toss the Parmesan cheese with the bread crumbs and melted butter. Set aside.
   
   
2. In a small, heavy saucepan, melt 1 tablespoon of butter over medium heat. Saute onion, carrot, celery and red bell pepper until they soften -- 1 to 2 minutes. Add broth and wine and boil until liquid is reduced, 2 to 3 minutes. Add cream and boil until thickened, 1 to 2 minutes.
   
   
3. Stir in the crab meat, lemon juice, and salt and pepper to taste. Divide mixture between two 1-cup baking dishes. Sprinkle topping evenly between the two casseroles.
   
   
4. Broil 2 to 3 minutes, until crumbs brown slightly. Serve with toast points.
   
   Serves 2