Name: Crab-Meat Gratin
Ingredients: 2 tb Minced carrot; 2 tb Minced celery; 2 tb Minced red bell pepper; 1 tb Unsalted butter; 1/2 c Chicken broth; 1/4 c Dry vermouth or dry white wine; 1/4 ts Dried tarragon; crumbled; 1/2 c Heavy cream; 1/2 lb Fresh lump crab meat; picked over (about; ; 1 1/2 cups); Fresh lemon juice to taste; 1/4 c Freshly grated Parmesan cheese; Accompaniment: lightly toasted thin; ; French bread slices

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	French	March 1995	1	servings

INGREDIENTS

2	tb	Minced carrot
2	tb	Minced celery
2	tb	Minced red bell pepper
1	tb	Unsalted butter
1/2	c	Chicken broth
1/4	c	Dry vermouth or dry white wine
1/4	ts	Dried tarragon; crumbled
1/2	c	Heavy cream
1/2	lb	Fresh lump crab meat; picked over (about
		; 1 1/2 cups)
		Fresh lemon juice to taste
1/4	c	Freshly grated Parmesan cheese
		Accompaniment: lightly toasted thin
		; French bread slices

INSTRUCTIONS

Preheat broiler.
In 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 toasts.
Serves 2.
Gourmet March 1995
Converted by MC_Buster.
Per serving: 542 Calories (kcal); 56g Total Fat; (91% calories from
fat); 5g Protein; 6g Carbohydrate; 194mg Cholesterol; 434mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;
11 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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