Dungeness Crab Gratin
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 cupdry white wine
1/4 teaspoon dried tarragon, crushed
1/2 cup heavy cream
1/2 pound fresh Dungeness crab meat, picked over (about 1 1/2 cups)
fresh lemon juice to taste
1/4 cup freshly grated Parmesan cheese
Preheat broiler.
oIn a small heavy saucepan cook carrot, celery, and bell pepper in butter over
moderate heat, stirring, 1 minute. Add broth, vermouth or wine, and tarragon
and boil mixture until liquid is reduced to about 1 tablespoon. Add cream and
boil sauce until thickened, 1 to 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 Parmesan over crab mixture and set dishes in shallow baking
pan. Broil gratin about 4 inches from heat 2 minutes, or until bubbling and
golden, and serve with toasted sour dough baquette rounds.
Serves 2.