Crabmeat gratin with vanilla bean sabayon

Yield: 4 servings

Measure 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

* 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@...


Recipe by: Emeril Lagasse

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