Thinking about serving a crab gratin on the menu this fall. How would you guys execute it? Looking to kind of crowd source some methods. I don't want it to have cheese, and I don't want it to be a "dip" like you'd serve with crackers. I was thinking of lightly dressing the crab with a bit of creme fraiche, citrus, maybe some sweated shallot, fennel and red bell peppers. Then maybe make a kind of savory sabayon--citrus, white wine--maybe a touch of sugar. Fold in some whipped cream, then nappe across the crab mix in a single serve cast iron gratin. In the oven for a few, just to bubble and get hot, maybe some color and blistering on the glacage. What do you guys think? Needs texture maybe...thoughts?