CRABMEAT AU GRATIN

4 tablespoons safflower or vegetable oil 
Salt to taste 
6 cups napa cabbage leaves (omit stems), cut in 2 inch strips crosswise 
1.75 cups chicken stock 
2 tablespoons unsalted butter 
4 tablespoons flour 
1 heaping cup fresh-picked crabmeat (about 1/2 pound)
2 cups grated raclette cheese 
1/4 cup freshly grated Parmigiano-Reggiano 
White pepper to taste 

Heat oil in a wok, then add salt and cabbage the leaf sections and   toss to fry lightly. Add the stock, bring to a boil, cover and cook until tender. Transfer to an 8 cup casserole or baking dish. 

Return the wok to the heat and add the butter, when it foams, sprinkle in the flour, stirring constantly to make a roux.  Drain the liquid off the cooked cabbage and add it to the roux, stirring constantly. Return to heat and cook until the sauce thickens a little, then remove from heat. Fold in the crabmeat, then 1 cup of the raclette amd pour into the baking dish. Sprinkle with the remaining raclette and the Parmesan and season the top with white pepper.  Bake uncovered in a 350° oven for 30 minutes, or until bubbly (may be browned under the broiler).  Serves 4 as a main dish, 8 as a side dish