This is a rich, decadent take on the traditional warm crabmeat dip. Serve it with slices of warm French bread. From Kevin Garvin’s “Neiman Marcus Taste,” serves 8 to 12.
Ingredients
2 tablespoons unsalted butter, plus additional to coat the baking dish
1 tablespoon minced shallot
1 cup sliced white mushrooms
1 tablespoon all-purpose flour
2 large egg yolks
1 cup heavy cream
21/2 cups grated Gruyere cheese (about 7 ounces)
1 pound jumbo lump crabmeat
Brandy, to taste
1 tablespoon Worcestershire sauce
Dash of hot sauce
1 tablespoon chopped fresh parsley
1/8 teaspoon cayenne pepper
Salt and freshly ground white pepper, to taste
1 cup cracker crumbs, such as Saltines, crushed with a rolling pin
Directions
Preheat the oven to 350. Generously butter a 10-inch gratin dish.
In a large skillet over medium heat, melt the butter. Add the shallots and mushrooms and saute for 1 minute. Add the flour; stir to form a paste, then turn off the heat.
In a small bowl, whisk together the egg yolks and cream, then add the mixture to the skillet. Slowly bring to a simmer over medium- low heat, whisking to break up any lumps.
Add the cheese and simmer for 30 seconds, or until it reaches a creamy consistency.
Transfer the mixture to a large mixing bowl and stir in the crabmeat, brandy, Worcestershire sauce, hot sauce, parsley, cayenne, salt and pepper.
Pour the crabmeat mixture into the prepared gratin dish and top with the cracker crumbs. Bake for 30 minutes, or until browned on top.
