Crab claws in a champagne vanilla sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Champagne |
| 4 | tablespoons | Minced shallots, in all |
| 1 | Whole vanilla bean, scraped | |
| ½ | cup | Heavy cream |
| ½ | pounds | (2 sticks) plus 2 |
| TB butter, cut into cubes | ||
| 1 | tablespoon | Chopped chives |
| 2 | pounds | Crab claws |
| Salt and white pepper | ||
| 4 | Blanched asparagus, warm | |
| Long chives | ||
| 2 | tablespoons | Chopped chives |
Directions
Heat a large nonreactive sauté pan. When the pan is hot, add the champagne, 2 tablespoons shallots, and vanilla bean. Cook for 4 minutes, or until the liquid reduces to about 2 tablespoons. Stir in the cream and cook for 1 minute. Season with salt and pepper. Reduce the heat to low, whisk in the butter, a few cubes at a time. Remove the pan from the heat when all of the butter is incorporated. In a sauté pan, melt the remaining 2 tablespoons butter. Add the claws and remaining shallots. Sauté for 4-5 minutes. Season with salt and pepper. Spoon the sauce in the center and around the rim of the plate. Arrange the asparagus in the center of the sauce, forming a triangle. Mound the claws in the center of the sauce. Garnish with long chives and chopped chives. Yield: 4 appetizer servings
ESSENCE OF EMERIL SHOW #EE2445