| 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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