With a chill in the air, these warm and creamy pots of crab and cheese are simply delicious. Serve with crackers or rounds of toasted French bread and you’ll add a wonderful note to any meal.
- 12 ounces white crab meat
- 2 ounces unsalted butter
- 3 ounces cheddar cheese, grated
- 9 ounces fresh mushrooms, diced
- 3/4 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon tarragon
- 1 teaspoon fresh lemon juice
- 1/4 cup Parmesan cheese
- 3 tablespoons fine bread crumbs
- salt and pepper to taste
Saute the mushrooms in butter until the liquid has been absorbed. Add the cream and it warm, but not come to a boil. Season with salt and pepper to taste. Add the parsley, tarragon and lemon juice to taste. Set aside and reserve.
Preheat the oven to 350º. Lightly butter six ramekins. Season the crab meat to taste with salt and pepper. Divide the crab meat into the bottom of each ramekin. Sprinkle with a layer of cheddar cheese. Spoon the mushroom mixture over the cheese and top with breadcrumbs and Parmesan cheese. Bake in a preheated oven for about 14 minutes or until golden and bubbly. Serve while hot with crackers or rounds of toasted French bread.
– Chef Regina