Rich and yummy, this easy-to-make entree also makes a fine dip. For dip, bake in a larger dish and serve with toast points.

Serves 2

2 tbsp. onion, minced
2 tbsp. carrot, minced
2 tbsp. celery, minced
2 tbsp. red bell pepper, minced
1 tbsp. butter
1/2 cup chicken broth
1/4 cup dry white wine
1/2 cup heavy cream
1/2 pound fresh lump crab meat, picked over (about 1 cup)
salt and freshly-ground pepper to taste
juice of 1/2 lemon

topping:

1/4 cup freshly grated Parmesan cheese
1/2 cup fresh bread crumbs
2 tbsp. butter, melted

2 - 4 slices of Italian bread, toasted

Preheat broiler. In a small bowl, toss Parmesean cheese, fresh bread crumbs, and melted butter. Set aside.

In a small, heavy saucepan, melt 1 tablespoon of butter over medium heat. Saute onion, carrot, celery, and red bell pepper until they soften, 1 - 2 minutes. Add broth and wine and boil until the liquid is reduced to about a tablespoon, 2 - 3 minutes. Add cream and boil until thickened, 1 - 2 minutes.

Stir in crab meat, lemon juice, and salt and pepper to taste. Divide mixture between two 1-cup baking dishes. Sprinkle topping evenly between two casseroles.

Broil 2 - 3 minutes, until crumbs brown slightly.