Crabmeat Gratin with Mushrooms by Gisele of Pain Perdu
Crabmeat Gratin from Gisele at Pain Perdu
Crabmeat Gratin with Mushrooms
1/2 cup scallions, thinly sliced
1/4 cup celery,finely diced
2 tablespoons red bell pepper, finely diced
2 tablespoons parsley, chopped
4-6 tablespoons unsalted butter, plus additional butter for dotting top of gratin
1/4 cup flour
2 tablespoons sherry or brandy
1 cup half and half
A pinch of cayenne and salt to taste
8 button mushrooms, sliced
1 pound crabmeat, picked over to remove bits of shell
2 cups Jarlsberg, grated
2 tablespoons Parmesan, grated
Yield 6 servings
Preheat oven to 400 degrees.
1. Heat half of the butter in a large sauté pan until it’s bubbling, then add the celery and bell pepper. Cook them until they are wilted, 2-3 minutes. Add the scallions and cook for another minute. Sprinkle the flour over the vegetables and stir. Cook about 2 minutes more, then stir in the sherry. Stir in half and half whisking continually until it’s all absorbed. Lower the heat and simmer for about 5 minutes more, until the raw flour taste is gone. If the mixture is too thick, you may stir in a little more half and half. Stir in cayenne and salt to taste. Remove the sauce from the heat and set it aside.
2. Sauté the mushrooms in the remaining butter. Add the crabmeat to the mushrooms to warm and reduce a bit until any residual liquid is evaporated. Stir in the parsley, then fold the crabmeat mixture into the sauce.
3. Divide the mixture among 6 buttered individual gratin dishes (I used these lovely 6 ounce teal colored Le Creuset). Sprinkle with the Jarlsberg and Parmesam, dot with butter and bake until bubbling and brown, about 7 or 8 minutes. Serve immediately.
******************************
Gisele Perez is a talented chef and caterer in the Los Angeles area who often draws on her native New Orleans for inspiration. In addition to running Small Pleasures Catering, she writes the blog Pain Perdu. This summer Gisele will visit Jordan Winery in celebration of their 40th anniversary, as well as hosting her annual summer Rosé wine party.
You can keep in touch with Gisele in the following places:
http://about.me/giseleperez
www.smallpleasurescatering.com
L. A. Party Planning Examiner
L.A. Food Examiner
small pleasures catering blog
pain perdu blog
