| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | French | March 1995 | 1 | Servings |
INGREDIENTS
| 2 | T | Minced carrot |
| 2 | T | Minced celery |
| 2 | T | Minced red bell pepper |
| 1 | T | Unsalted butter |
| 1/2 | c | Chicken broth |
| 1/4 | c | Dry vermouth or dry white |
| wine | ||
| 1/4 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 6860
Calories From Fat: 1062
Total Fat: 120.6g
Cholesterol: 365.2mg
Sodium: 6501mg
Potassium: 4845.7mg
Carbohydrates: 391.5g
Fiber: 13.1g
Sugar: 69.2g
Protein: 134.3g