Your search for Crab au Gratin returned the following match: - crabmeat

Method

• Preheat oven to 375 degrees.
• Follow package directions to prepare linguine.
• Cook just until al dente, still slightly firm.
• Drain at once, cool 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 and place aluminum foil directly over mushrooms.
• Cover pot with a lid; place on high heat and cook for about 1 minute just until steam begins to escape from pot.
• With a skimmer, transfer mushrooms to a dish.
• Reserve the juices- there will be about 1/4 cup.
• Put flour in a 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, and then parsley and tomato- there will be about 2 1/2 cups.
• Lightly oil a 6-cup au gratin dish.
• Add mushrooms to the pasta, and pour half the sauce over the pasta mixture; mix well.
• Scrape into the au 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 and 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 the au gratin dish.