Can be prepared in 45 minutes or less.

Serves 2.

INGREDIENTS

  • 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 1 1/2 cups)
  • fresh lemon juice to taste
  • 1/4 cup freshly grated parmesan cheese

  • accompaniment: lightly toasted thin french bread slices

    DIRECTIONS

    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.