Crabmeat-Gruyere Dip

Crabmeat-Gruyere Dip

2 tablespoons unsalted butter, plus additional to coat the baking dish

1 tablespoon minced shallot

1 cup sliced white mushrooms

1 tablespoon all-purpose flour

2 large egg yolks

1 cup heavy cream

2½ cups grated Gruyere cheese (about 7 ounces)

1 pound jumbo lump crabmeat

Brandy, to taste

1 tablespoon Worcestershire sauce

Dash of hot sauce

1 tablespoon chopped fresh parsley

teaspoon cayenne pepper

Salt and freshly ground white pepper, to taste

1 cup cracker crumbs, such as Saltines, crushed with a rolling pin

Heat the oven to 350 degrees. Generously butter a 10-inch gratin dish.

In a large skillet over medium heat, melt the butter. Add the shallots and mushrooms and saute for 1 minute. Add the flour, stir to form a paste, then turn off the heat.

In a small bowl, whisk together the egg yolks and cream, then add the mixture to the skillet. Slowly bring to a simmer over medium-low heat, whisking to break up any lumps. Add the cheese and simmer for 30 seconds, or until it reaches a creamy consistency.

Transfer the mixture to a large mixing bowl and stir in the crabmeat, brandy, Worcestershire sauce, hot sauce, parsley, cayenne, salt and pepper. Pour the crabmeat mixture into the prepared gratin dish and top with the cracker crumbs. Bake for 30 minutes, or until browned on top.

Serves eight to 12.

"Neiman Marcus Taste" by Kevin Garvin (2007 Clarkson Potter, $45)