6 oz linguine,dry
1/4 lb mushrooms,sliced
1 tbsp lemon juice
1/4 cup water
3 tbsp flour
2 cup clam juice
2 tbsp additional lemon juice
1/2 cup white wine
1/4 tsp ground coriander
1/4 tsp dried tarragon,crumbled
1/4 tsp ground black pepper
1/2 tsp soy sauce
2 tbsp heavy cream
1/4 cup chopped parsley
1/2 cup chopped tomatoes
12 oz crabmeat,picked over to remove cart, ilage
1/2 tbsp plain bread crumbs
A Recipe for
Crab Gratin
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
Hungry men think the cook lazy. |
| Anonymous |
This Recipe for Crab Gratin is one of thousands in the Recipes-to-go Meal Cookbook.
Most turkeys taste better the day after; my mother's tasted better the day before. |
| Rita Rudner |
If you enjoy this Crab Gratin Recipe - you should enjoy the recipe collections you can find on the websites below:
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
This is a recipe for Crab Gratin from the recipe cookbook of Recipes-to-go (Meal)
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
When baking, follow directions. When cooking, go by your own taste. |
| Laiko Bahrs |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
Food Tip |
Preheat oven to 375 degrees.Follow package directions to prepare
linguine.Cook just until al dente,still slightly firm. Drain at
once.Cook under cold running water and put aside to drain
thoroughly.Place in a mixing bowl.
Put mushrooms in a small pot.Sprinkle with 1 tablespoon of lemon
juice.Add water.Place aluminum foil directly over mushrooms.Cover pot
with a lid.Place on high heat.Cook for about 1 minute just until
steam begins to escape from pot.With a skimmer,transfer mushrooms to
a dish.Reserve juices.There will be about 1/4 cup.
Put flour in a 3 to 4 cup saucepan and stir in a little clam juice to
make a smooth paste.Stir in remaining clam juice,lemon juice,white
wine and reserved mushroom juice.Season with coriander,tarragon,black
pepper and soy sauce.Place over medium heat and bring liquid to a
simmer,stirring constantly.Cook and stir until mixture thickens,about
3 to 4 minutes.Stir in heavy cream,then parsley and tomatoes.There
will be about 2 1/2 cups.
Lightly oil a 6 cup gratin dish.Add mushrooms to the pasta. Pour half
the sauce over the pasta mixture.Mix well.Scrape into gratin dish and
pat linguine into a smooth layer.Gently, mix remaining sauce with
crabmeat and spoon over the linguine. Sprinkle bread crumbs over
top.Bake for 15 minutes or until thoroughly heated through.If the top
has not browned,slip under the broiler for a brief minute.Serve
directly from gratin dish. Serves 4.
Serves: 4
Crab Gratin Recipe brought to you by Recipes To-Go