Ingredients

1. 2 Tbs unsalted butter
2. 1 Tbs minced shallot
3. 1 cup sliced mushrooms
4. 2 Tbs all purpose flour
5. 2 large egg yolks
6. 1 cup heavy cream
7. 2 1/2 cups (about 7 oz) grated Gruyere cheese
8. 1 lb jumbo lump crab meat
9. Brandy to taste
10. 1 Tbs Worcestershire sauce
11. Dash of hot sauce
12. 1 Tbs chopped fresh parsley
13. 1/4 tsp cayenne pepper
14. 1 cup cracker crumbs (such as saltines)

Preparation

Preheat oven to 350°. Generously butter a 10 inch gratin dish. In a large skillet over medium heat, melt the butter. Add the shallots and mushrooms and sauté for 1 minute. Add the flour, stir to form a paste then turn off the heat.

In a small bowl, whisk together 2 egg yolks and 1 cup heavy cream, then add the mixture to the skillet. Slowly bring to a simmer over medium-low heat, whisking to break up lumps. Add 2 1/2 cup grated Gruyere cheese and simmer for 30 seconds, or until creamy consistency.

Transfer the mixture to a large mixing bowl and stir in the 1 lb of crab meat, brandy to taste, 1 Tbs Worcestershire sauce, a dash of hot sauce, 1 Tbs parsley, 1/4 tsp cayenne, salt & pepper.

Pour the crab mixture into the prepared gratin dish and top with the cracker crumbs. Bake for 30 minutes or until browned. Serve with warm French bread.