Crab Au Gratin

• 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

1. Preheat broiler.
2. In a small heavy saucepan cook carrot, celery, and bell pepper in butter over moderate heat, stirring, 1 minute.
3. Add broth, wine, and tarragon and boil mixture until liquid is reduced to about 1 tablespoon.
4. Add cream, 1/4 cup Parmesan, and boil sauce until thickened, 1- 2 minutes.
5. Stir in crab meat, lemon juice, and salt and pepper to taste and divide mixture between two 1-cup shallow baking dishes.
6. Sprinkle remaining Parmesan over mixture and set dishes in shallow baking pan.
7. Broil gratin about 4" from heat 2 minutes, or until bubbling and golden, and serve with toasts.
8. Serve with thinly sliced French bread, lightly toasted.
9. 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.

carrots, celery, red bell peppers, unsalted butter, chicken broth, white wine, tarragon, heavy cream, fresh lump crabmeat, lemon juice, freshly grated parmesan cheese

Taken from www.food.com/recipe/crab-au-gratin-234395 (may not work)