Creamed Crab Meat au Gratin

from Gourmet, September 1983

1 pound lump crab meat, picked over and seasoned with Worcestershire sauce, salt, and pepper
2 tablespoons unsalted butter
1/4 cup brandy
1/2 cup heavy cream
1/2 cup grated Parmesan

In a stainless steel or enameled skillet heat the crab meat mixture in the butter over moderate heat, stirring, for 5 minutes. Increase the heat to moderately high, add the brandy, heated, and ignite it, shaking the skillet until the flames go out. Divide the mixture among four 3-inch gratin dishes, sprinkle each serving with 2 tablespoons of the cream, and divide the Parmesan among the dishes. Arrange the dishes on a baking sheet and put them under a preheated broiler about 6 inches from the heat for 4 to 5 minutes, or until the tops are golden brown.

Serves 4.

January 29, 2014

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