Herb Crusted Crabmeat Gratinee @ Broussard's
How could the standard crabmeat au gratin be improved? My thinking on that assignment would be to remove the heavy cheese component, which does nothing to bring out the subtle flavors of our local crabmeat. Replacing the cheese would be a light, almost sloshy sauce of crab stock, stiffened up with a sprinkling of bread crumbs and Parmesan. We note here that the expression "au gratin" doesn't mean awash in cheese, but that the dish it topped with a crust of some kind. Well, here is that dish in reality, a new appetizer created by Broussard's chef Neal Swidler, who has a knack for brining new approaches to familiar dishes. Finishing this fine little plate is some grilled slices cut across a head of cauliflower. This is just the right subtlety to nudge the crabmeat along. [caption id="attachment_52634" align="alignnone" width="480"]
Herb Crusted Crabmeat Gratinee @ Broussard's[/caption]
