From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Crabmeat Au Gratin A matter of taste: as widely as this is thought to be true, "au gratin" does not mean "covered with a thick layer of day-glo melted cheese." All it means is that there's some kind of crust on top. This crust is mostly bread crumbs, although there's some Parmesan cheese both in the crust and in the sauce. You will thank me for not ruining the taste of the crabmeat with melted Cheddar or the like. 1/2 pint heavy cream 1/2 medium onion, chopped 4 large mushrooms, sliced 1 Tbs. fresh chopped parsley 2 Tbs. green onion tops, chopped 1 tsp. Creole seasoning 1 tsp. lemon juice 5 Tbs. grated Parmesan cheese 2 Tbs. bread crumbs 1 lb. jumbo lump crabmeat Preheat the broiler. 1. Heat the cream in a skillet and reduce by about a third. Add all the vegetables and return to a boil. Stir in the Creole seasoning, lemon juice, and 3 Tbs. Parmesan cheese. 2. Add the crabmeat and toss in the pan to combine with the sauce. Be careful not to break up the lumps. 3. Divide the mixture into four ovenproof dishes for appetizers, two for entrees. Combine the remaining Parmesan cheese and bread crumbs, and sprinkle the mixture over the top. Put the dishes into the broiler until the sauce begins to bubble. Serve immediately. Serves four appetizers or two entrees. Click here for an index of recipes from past editions. © 2007 Tom Fitzmorris. All rights reserved. news@nomenu.com