Crab Gratin

 crabGratin

Recipe by husband-and-wife chefs Franck Tessier and Rachel Portnoy

Serves 4

1 pound Atlantic lump crab, Jonah crab or blue crab meat, picked through for bits of shell.
   (Raw blue crab available Guido’s, Price Chopper, seafood department.)
½ cup mayonnaise
3 tablespoons lemon juice or juice of one lemon
½ teaspoon Worcestershire sauce
¼ cup very finely chopped parsley
3 scallions, finely sliced
½ red pepper, finely diced
1½ teaspoons lumpfish caviar
  (Caviars available Guido’s fish department early December through first week of January.)
  It will taste just as good without if not available.
Salt, pepper to taste
2 leeks, dark green removed (save for making stock), finely sliced
Or baby spinach
Vegetable oil
Baguette, sliced diagonally, toasted

Fold first eight ingredients together and taste for seasoning.

Sweat leeks in vegetable oil over low heat until melted; deglaze with splash of white wine, salt and pepper.

Alternatively, sweat some baby spinach and season lightly with salt and pepper.

Heat broiler. Line gratin dish base with the leeks, top with the crab mixture and broil until browned and bubbling.

Toast baguette and serve with dish.

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