Recipe from the Thermador Taste of America Cookbook
Luscious Delaware crab is featured in this sinfully rich shellfish main course that was devised by Cheri especially for the Thermador contest. Cooking is Cheri’s hobby, and she started entering cooking competitions a few years ago.
Submitted by: Cheri Authement
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
Preheat oven to 400°F. Butter six 1-cup gratin dishes.
Melt 1/4 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.