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Crustaceans Pl. 11 Crab
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Friday, November 10, 2006

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Gigi’s Crab Gruyère

1/2 cup (1 stick) unsalted butter
1 bunch scallions, chopped
1/2 cup finely chopped celery, including some leaves
1/2 cup finely chopped fresh parsley leaves
4 ounces fresh mushrooms, sliced
3 tablespoons flour
2 cups half-and-half
2 cups Gruyère cheese, grated
1/2 cup dry vermouth
1 teaspoon Creole or Cajun seasoning mix, or to taste
1 pound white crab meat, rinsed and picked over
(shrimp can be substituted)

Melt butter in heavy sauce pan. Add scallions, celery, parsley and mushrooms and sauté, stirring, until the vegetables are soft. Blend in the flour, stirring, and cook over low heat for several minutes. Slowly add the cream, stirring, and heat the sauce until it has thickened. Slowly add the cheese, stirring, and continue to cook the sauce until the cheese has melted. Add the wine, cayenne pepper, and salt, stirring to combine. Fold in the seafood. Heat gently for about 5 minutes. Serve with French bread or in patty shells. Serves 4.

 

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