Name: Blue Crab Gratin
Ingredients: 1 cup heavy cream; 4 ounces jumbo lump crabmeat (preferably Louisiana blue crabs); 2 ounces Brie (preferably Brie de Meaux); 1 tablespoon chopped fresh chives plus more for garnishing; Kosher salt and freshly ground black pepper; 1/4 cup grated Piave Vecchio or Parmesan cheese; 2 tablespoons panko (Japanese breadcrumbs); Warm bread

Ingredients

1 cup heavy cream
4 ounces jumbo lump crabmeat (preferably Louisiana blue crabs)
2 ounces Brie (preferably Brie de Meaux)
1 tablespoon chopped fresh chives plus more for garnishing
Kosher salt and freshly ground black pepper
1/4 cup grated Piave Vecchio or Parmesan cheese
2 tablespoons panko (Japanese breadcrumbs)
Warm bread

Steps

Preheat broiler to high. Bring cream to a boil in a small saucepan over medium-high heat; cook until reduced by half, 5–7 minutes. Add crabmeat and simmer until warmed through, about 2 minutes. Remove from heat; gently fold in Brie and chives and season to taste with salt and pepper. Transfer to a 12-oz. baking dish and sprinkle Piave Vecchio over in a very fine layer, then panko. Broil until cheese is golden brown, about 1 minute. Garnish with more chives and serve with warm bread.