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."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
14mins
Ingredients:
11
Serves:
2
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ingredients

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directions

  • Preheat broiler.
  • In a small heavy saucepan cook carrot, celery, and bell pepper in butter over moderate heat, stirring, 1 minute.
  • Add broth, wine, and tarragon and boil mixture until liquid is reduced to about 1 tablespoon.
  • Add cream, ¼ cup Parmesan, and boil sauce until thickened, 1- 2 minutes.
  • Stir in crab meat, lemon juice, and salt and pepper to taste and divide mixture between two 1-cup shallow baking dishes.
  • Sprinkle remaining Parmesan over mixture and set dishes in shallow baking pan.
  • Broil gratin about 4” from heat 2 minutes, or until bubbling and golden, and serve with toasts.
  • Serve with thinly sliced French bread, lightly toasted.
  • 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.

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Reviews

  1. Just what I was looking for! I used whole milk instead of cream because it's what I had, and it turned out nicely - with cream I'm sure it would have been even better. This was easier than I expected and turned out really well. Served with toasted baguette slices and a nice white wine - it was a hit!
     
  2. I used the mushroom variation with this wonderful dish. It is so quick to make and oh so delicious. Not having a red bell pepper, I tossed in a green bell pepper along with a couple of sun dried tomatoes. I served this with recipe #249718 for a very satisfying dinner.
     
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RECIPE SUBMITTED BY

<p><br />I love to cook, read and try new recipes. Marketing professional by education and business experience, but wrote cooking feature articles and a recipe column in the past--when my 2 sons were young. Also, owned a book shop for 5 years; carried lots of cookbooks; and, of course-- had to have one of each. LOL! Invited cookbook authors to signing events and would make some of their recipes for customers to sample. <br /><br />My philosphy is-- <br /><br />LIFE IS NOT A JOURNEY TO THE GRAVE WITH THE INTENTION OF ARRIVING SAFELY IN A PRETTY AND WELL-PRESERVED BODY, BUT RATHER TO SKID IN BROADSIDE, THOROUGHLY USED UP, TOTALLY WORN OUT, AND LOUDLY PROCLAIMING, WOW! WHAT A RIDE! <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg alt= /> <br /><br /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/TasteofYellow.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt= /> <img src=http://i22.photobucket.com/albums/b314/potscrubber/teambanner1.gif alt= /> <br /><br /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt= /> <img src=http://www.recipezaar.com/members/home/1535/CLC1.gif alt= /> <img src=http://i21.photobucket.com/albums/b280/carolinamoon21/July-event22.jpg alt= /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/BtoBHosts.jpg border=0 alt=Photo Sharing and Video Hosting at 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