Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　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

　　

Step 1

Preheat broiler.

　　

Step 2

In a small heavy saucepan cook carrot, celery, and bell pepper in butter over moderate heat, stirring, 1 minute. Add broth, vermouth or wine, and tarragon and boil mixture until liquid is reduced to about 1 tablespoon. Add cream and boil sauce until thickened, 1 to 2 minutes. Stir in crab meat, lemon juice, and salt and pepper to taste and divide mixture between two 1-cup shallow baking dishes. Sprinkle Parmesan over crab mixture and set dishes in shallow baking pan. Broil gratin about 4 inches from heat 2 minutes, or until bubbling and golden, and serve with toasts.