Crabmeat gratin with vanilla bean sabayon
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | pounds | crabmeat; picked over for |
| 1 | ; shells and cartilage | |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| ¼ | cup | bread crumbs |
| 2.00 | tablespoon | olive oil |
| 2.00 | tablespoon | chopped parsley |
| 1 | === vanilla sabayon === | |
| 1.00 | egg yolk | |
| 1.00 | teaspoon | lemon juice |
| ½ | cup | vanilla-infused oil; see * note |
| 1 | chopped parsley; for garnish | |
Directions
* Note: See the "Vanilla-Infused Oil" recipe which is included in this collection.
Preheat oven to 450 degrees. Divide crabmeat among 4 heatproof plates and season with salt and pepper. Mix bread crumbs with olive oil, parsley and salt and pepper. Sprinkle over crabmeat and pat lightly into a crust. Make sabayon: In a bowl set over a saucepan of barely simmering water beat egg yolk, and lemon juice until light and frothy. When eggs are pale, begin to drizzle in Vanilla-Infused Oil, continuing to whisk until all oil is added -- sauce will thicken slightly. Season to taste with salt and pepper. Drizzle generously over top of crab. Bake plates in oven for 2 minutes or until crumbs are lightly brown. Serve immediately, garnished with parsley. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2159 broadcast 07-30-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
09-03-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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