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2 TBS minced red pepper
2 TBS minced green bell pepper
2 TBS minced red bell pepper
2 TBS minced fresh mushrooms
1 TBS unsalted butter
1/2 Cup low sodium chicken broth
1/4 Cup Dry Vermouth or Dry White Wine
1/4 Tsp dried Tarragon, crumbled
1/2 Cup Heavy Cream
1/2 Pound Lump Crab Meat (fresh is the best!)
1 TBS fresh lemon juice
1/4 Cup freshly grated Parmesean Cheese
Preheat Broiler
In a small heavy saucepan cookpan, cook first four ingredients in butter over moderate heat, stirring frequently for about 2 minutes. Add broth, vermouth (or wine) and tarragon and boil mixture until liquid is reduced to about one Tablespoon.
Add cream and boil sauce, stirring frequently, until thickened, about 1-2 minutes. Stir in crab meat, lemon juice, and salt and pepper to taste. Divide mixture up into four portions and put into small ramekins. Sprinkle Parmesean cheese over crab mixture and broil about 4 inches from heat until cheese is bubbling and golden.
This is a fantastic recipe, particularly for those who have reached their goal weight. It does have a little more cream than I would like, but it really is an impressive dish to serve. It is very rich and I would bet you could get an extra portion or two out of it and use it as an appetizer for a special dinner. You can jazz it up by adding some cayenne pepper or some minced jalepenos too. If you want, you can substitue cheddar for the Parmesean, however, the Parmesean gives it a special touch.
2 TBS minced green bell pepper
2 TBS minced red bell pepper
2 TBS minced fresh mushrooms
1 TBS unsalted butter
1/2 Cup low sodium chicken broth
1/4 Cup Dry Vermouth or Dry White Wine
1/4 Tsp dried Tarragon, crumbled
1/2 Cup Heavy Cream
1/2 Pound Lump Crab Meat (fresh is the best!)
1 TBS fresh lemon juice
1/4 Cup freshly grated Parmesean Cheese
Preheat Broiler
In a small heavy saucepan cookpan, cook first four ingredients in butter over moderate heat, stirring frequently for about 2 minutes. Add broth, vermouth (or wine) and tarragon and boil mixture until liquid is reduced to about one Tablespoon.
Add cream and boil sauce, stirring frequently, until thickened, about 1-2 minutes. Stir in crab meat, lemon juice, and salt and pepper to taste. Divide mixture up into four portions and put into small ramekins. Sprinkle Parmesean cheese over crab mixture and broil about 4 inches from heat until cheese is bubbling and golden.
This is a fantastic recipe, particularly for those who have reached their goal weight. It does have a little more cream than I would like, but it really is an impressive dish to serve. It is very rich and I would bet you could get an extra portion or two out of it and use it as an appetizer for a special dinner. You can jazz it up by adding some cayenne pepper or some minced jalepenos too. If you want, you can substitue cheddar for the Parmesean, however, the Parmesean gives it a special touch.
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