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Crabmeat Gratin

This recipe for Crabmeat Gratin is from Chesapeake Bay Cooking which specialises in shellfish and seafood recipes as well as the famous Maryland Stuffed Ham recipes.

Ingredients for Crabmeat 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 cup dry vermouth or dry white wine
1/4 teaspoon dried tarragon, crumbled
1/2 cup heavy cream
1/2 pound fresh lump crab meat, picked over (about 1½ cups)
fresh lemon juice to taste
1/4 cup freshly grated Parmesan cheese

How to make Crabmeat Gratin
  • 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 lightly toasted thin French bread slices.

Serves 2

Chesapeake Bay Cooking

Source: Ohana Seafood Market