Ingredients for Crab Au Gratin
- Carrots
- 1/2 cup chopped celery
- 1/2 cup chopped red bell peppers
- Unsalted Butter
- Chicken Broth
- Dry White Wine
- Dried Tarragon
- Heavy Cream
- Lump Crabmeat
- Fresh Lemon Juice
- Parmesan Cheese
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How to Make Crab Au Gratin
- Preheat your broiler.
- In a small heavy saucepan, melt 1 tablespoon of butter over moderate heat. Add 1/2 cup chopped carrots, 1/2 cup chopped celery, and 1/2 cup chopped red bell pepper. Sauté for 1 minute, stirring frequently.
- Pour in 1/2 cup chicken broth and 1/4 cup dry white wine. Add 1 teaspoon of fresh tarragon. Bring to a boil and reduce the mixture until the liquid is reduced to about 1 tablespoon (about 5-7 minutes).
- Stir in 1/2 cup heavy cream and 1/2 cup grated Parmesan cheese. Bring to a boil and cook until the sauce has thickened slightly (about 1-2 minutes).
- Gently fold in 1 1/2 cups lump crab meat, 1 tablespoon of lemon juice, salt, and pepper to taste. Divide the mixture evenly between two 1-cup shallow baking dishes.
- Sprinkle the remaining 1/4 cup of grated Parmesan cheese over the mixture. Place the baking dishes in a shallow baking pan.
- Broil the gratin for 2-3 minutes, or until the topping is bubbling and golden brown. Watch carefully to prevent burning.
- Serve immediately with lightly toasted slices of French bread.
- **Variation: Portabella Mushroom Cups:** Remove the gills from 2 large portabella mushrooms. Broil the mushrooms gill-side up for about 2 minutes. Fill the mushroom caps with the crab mixture and return to the broiler until golden brown on top.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
6g
Fat
101g
Carbs
1g
