INGREDIENTS

1. 2tablespoons mincedcarrots
2. 2tablespoons mincedcelery
3. 2tablespoons mincedred bell peppers
4. 1tablespoon mincedgreen bell peppers
5. 2largemushrooms, minced
6. 1/4teaspooncrushed red pepper flakes
7. 1tablespoonunsalted butter
8. 1/2cupchicken broth
9. 1/4cupdry vermouth or dry white wine(I prefer wine)
10. 1/4teaspoon crumbleddried tarragon
11. 1/2cupheavy cream
12. 1/2lb freshlump crabmeat, picked over
13. 1tablespoonlemon juice
14. salt and pepper, to taste
15. 1/8cup gratedcheddar cheese
16. 1/4cup freshly gratedparmesan cheese
17. parsley(to garnish)

DIRECTIONS

1. In a small heavy saucepan, over moderate heat, melt butter and cook carrot, celery, red bell pepper, green bell pepper, mushrooms, and crushed red pepper for about 2 minutes.
2. Add chicken broth, vermouth or wine, and tarragon and boil mixture until liquid is reduced to about 1 Tablespoon.
3. Add cream and boil sauce until thickened- about 1-2 minutes.
4. Stir in crab meat, lemon juice, salt and pepper to taste, and divide mixture between two one cup shallow baking dishes.
5. Sprinkle with cheddar cheese and top with Parmesan.
6. Broil gratin about 4 inches from heat until bubbling and golden- about 2 minutes.
7. Let stand for about 5 minutes and sprinkle with parsley.