Crab au Gratin	recipe

A snapshot of the Hub-UK menu in December 2000

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

This recipe was contributed by Shirley Cline.

Shirley was a great inspiration when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risotto over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.

Ingredients

4 Tblsp. butter
2 Tblsp. all purpose flour
2 1/2 cups half and half
1 tsp. salt
1/4 tsp. white pepper
Pinch of cayenne (or to suit your own taste)
1 tsp. lemon juice
1 lb. lump fresh crabmeat, picked over
3/4 cup finely ground fresh French bread crumbs
2 Tblsp freshly grated Parmesan cheese
1 Tblsp. minced fresh parsley

Method

• Butter a 2 quart baking dish or four 8 oz gratin dishes.

• In a medium size saucepan, melt 2 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly for 2 minutes.

• Whisk in the half and half. Bring the mixture to a boil over medium high heat and cook, stirring constantly, for 1 minute, or until thickened slightly.

• Stir int he salt, white pepper, cayenne, and lemon juice.

• Gently fold in the crabmeat. Transfer the mixture to the prepared dish.

• In a small skillet, melt the remaining 2 tablespoons butter over medium heat.

• Add the bread crumbs and cook, stirring frequently, for 3 - 4 minutes, or until light golden.

• Remove the pan form the heat and stir in the Parmesan and parsley. Sprinkle the crumbs evenly over the gratin dish.

• Preheat the broiler (grill in the UK). Broil the gratin about 8 inches from the heat for 2 - 3 minutes or until the top is golden brown and the crab mixture is hot and bubbly.

Serves 4

Shirley Cline

Email Hub-UK : info@hub-uk.com