Serves 3–4
Ingredients
1 tbsp. unsalted butter
3 tbsp. all-purpose flour
1 tbsp. fresh chopped garlic
1 cup of whole milk
1 cup cream cheese
1 cup grated Parmesan
1 cup heavy cream
Juice of 1 lemon
3 tbsp. white wine Worcestershire sauce
2 tbsp. Mild Jalapeño Tabasco
2 jiggers Red Tabasco
Salt to taste
8 oz. cleaned and picked Dungeness crab
2 cups of Panko breadcrumbs
1 cup grated Sonoma dry jack cheese
Chopped parsley for garnish
2-3 oz. fire roasted crackers, broken into odd pieces
Directions
Melt butter in a medium hot sauté pan. Whisk in flour and begin a light roux. Add chopped garlic and stir for a couple more minutes. Add all of the milk at once and stir rapidly to avoid lumps. Let sauce thicken and add cream cheese and Parmesan. Cook for 5 minutes and add the heavy cream. Add the rest of the ingredients and bring back to a hot simmer.
Pour ingredients into two 8-ounce gratin dishes and top with grated Parmesan, dry jack cheeses, and Panko breadcrumbs. Place the gratins under a hot broiler and brown for 3 to 5 minutes until golden. Serve with broken pieces of lavash or other flat bread.