Celebrating 50 YEARS OF THE BUILT-IN OVEN THERMADOR.COM | PRODUCTS | CATALOGUE      Home | Chef Ogden | Contest Winners | Featured Recipes | Purchase Cookbook Delaware Submitted By: Cheri Authement Hailing from the famous crab capital of Delaware, this middle-school math and science teacher started entering cooking competitions just one year ago. This delectable gratin owes its zing to inspiration from an old Cajun cookbook. Luscious Delaware crab is featured in this sinfully rich shellfish main course that was devised by Cheri especially for the Thermador contest. Butter for gratin dishes ¼ cup (½ stick) butter 1½ cups chopped Vidalia onion 1⅓ cups chopped celery 1 cup chopped green bell pepper 4 garlic cloves, minced ¼ cup all-purpose flour 2 cups whole milk 2 teaspoons Cajun/Creole seasoning 1 pound fresh crabmeat, picked over ½ cup heavy cream ¾ cup freshly grated Parmesan cheese 6 servings Preheat oven to 400°F. Butter six 1-cup gratin dishes. Melt ¼ cup butter in heavy large saucepan over medium-high heat. Add onion, celery, bell pepper, and garlic and sauté until tender, about 5 minutes. Reduce heat to medium-low. Add flour and stir 3 minutes. Slowly stir in milk. Cook until thickened, stirring often, about 3 minutes. Add seasoning and stir 2 minutes. Add crab and cream and stir to blend. Transfer mixture to prepared gratin dishes. (Can be prepared 4 hours ahead. Cover and refrigerate.) Sprinkle 2 tablespoons Parmesan cheese atop crab mixture in each dish. Bake 20 minutes. Serve immediately. Serve with beer.