Yield: 4 servings
|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 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
Converted by MM_Buster v2.0l.
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