Crab Au Gratin - cooking recipe

Ingredients

2 tablespoons minced carrots
2 tablespoons minced celery
2 tablespoons minced red bell peppers
1 tablespoon unsalted butter
1/2 cup chicken broth
1/4 cup dry white wine
1/4 teaspoon dried tarragon, crumbled
1/2 cup heavy cream
1 1/2 cups fresh lump crabmeat, picked over
fresh lemon juice, to taste
1/3 cup freshly grated parmesan cheese, divided

Preparation

Preheat broiler.
In a small heavy saucepan cook carrot, celery, and bell pepper in butter over moderate heat, stirring, 1 minute.
Add broth, wine, and tarragon and boil mixture until liquid is reduced to about 1 tablespoon.
Add cream, 1/4 cup Parmesan, and boil sauce until thickened, 1- 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 remaining Parmesan over mixture and set dishes in shallow baking pan.
Broil gratin about 4\" from heat 2 minutes, or until bubbling and golden, and serve with toasts.
Serve with thinly sliced French bread, lightly toasted.
Variation: Using Portabello Mushrooms: Remove gills and broil (gill side down) about 2 minutes. With gill side up fill with mixture and return to broiler until golden on top.