Crab Meat Gratin

• 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

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, vermouth or wine, and tarragon and boil mixture until liquid is reduced to about 1 tablespoon.
4. Add cream and boil sauce until thickened, 1 to 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 Parmesan over crab mixture and set dishes in shallow baking pan.
7. Broil gratin about 4 inches from heat 2 minutes, or until bubbling and golden, and serve with toasts.

carrot, celery, red bell pepper, unsalted butter, chicken broth, white wine, tarragon, heavy cream, crab meat, lemon juice, freshly grated parmesan cheese, bread

Taken from www.epicurious.com/recipes/food/views/crab-meat-gratin-10042 (may not work)