Crab Dip Gratin

1. 1

   Preheat the oven to 350u00b0.

2. 2

   Feel through the crab meat to make sure there aren't any remaining bits of shell still attached.

3. 3

   Melt the butter in a 2 quart, heavy-bottomed pan. Add the shallots, cayenne and pepper and saute over medium heat for 5 minutes. Add the garlic and saute until fragrant - only about 30 seconds.

4. 4

   Pour the dry vermouth and the lemon juice into the pan, and raise the heat to medium-high, stirring and scraping the bottom of the pan to deglaze it. Cook, uncovered, over medium-high heat for 5 minutes.

5. 5

   Lower the heat to medium-low. Cut the cream cheese into large chunks (about 2 tablespoons each), and stir them into the pan, stirring well to make sure the cheese melts and is well combined with the other ingredients.

6. 6

   Once all the cream cheese is melted, add the Gruyere and Parmesan cheeses. Stir well until they are melted and combined with the rest of the ingredients.

7. 7

   Stir in the crab meat, half and half, and Tabasco, mixing to combine the ingredients well.

8. 8

   Taste the dip - the cheeses add a fair amount of salt, so I don't usually add any more. But if you like you could add some salt at this point.

9. 9

   Bake at 350u00b0 for 30 minutes. Garnish with chives and serve with crackers or toast rounds.

* Per serving · 4 servings · Values may vary.