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Ingredientes
- 2 Tbsp. Chopped carrot
- 2 Tbsp. Chopped celery
- 2 Tbsp. Chopped red bell pepper
- 1 Tbsp. Unsalted butter
- 1/2 c. Chicken broth
- 1/4 c. Dry vermouth or possibly dry white wine
- 1/4 tsp Dry tarragon, crumbled
- 1/2 c. Heavy cream
- 1/2 lb Fresh lump crab meat, picked over (about 1 1/2 c.) Fresh lemon juice to taste
- 1/4 c. Freshly grated Parmesan cheese Accompaniment: lightly toasted thin French bread slices
Direcciones
- Preheat broiler.
- In a small heavy saucepan cook carrot, celery, and bell pepper in butter over moderate heat, stirring, 1 minute. Add in broth, vermouth or possibly wine, and tarragon and boil mix till liquid is reduced to about 1 Tbsp.. Add in cream and boil sauce till thickened, 1 to 2 min. Stir in crab meat, lemon juice, and salt and pepper to taste and divide mix between two 1-c. shallow baking dishes. Sprinkle Parmesan over crab mix and set dishes in shallow baking pan.
- Broil gratin about 4 inches from heat 2 min, or possibly till bubbling and golden brown, and serve with toasts.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 521g | |
| Calories 570 | |
| Calories from Fat 311 | 55% |
| Total Fat 35.31g | 44% |
| Saturated Fat 21.37g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 2131mg | 89% |
| Potassium 781mg | 22% |
| Total Carbs 6.52g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.1g | 1% |
| Protein 44.47g | 71% |
