Warm crab meat timbale
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Unsalted butter |
| 2 | cups | Heavy cream |
| 1 | Head of garlic, split in | |
| Half | ||
| 4 | Egg yolks | |
| 2 | tablespoons | Minced shallots |
| ¼ | cup | Cognac |
| pinch | Cayenne | |
| 1 | pounds | Crab meat, picked over for |
| Cartilage | ||
| Salt | ||
| Freshly ground white pepper | ||
| 1 | tablespoon | Parsley |
| Finely chopped red onions | ||
| Finely chopped hard-boiled | ||
| Egg whites | ||
| Finely chopped hard-boiled | ||
| Egg yolks | ||
| Capers, drained | ||
| Caviar | ||
Directions
Preheat the oven to 350 degrees F. Grease 8 (4-ounce) ramekins with butter. In a sauce pot, bring the cream and garlic up to a simmer.
Simmer for 3 to 4 minutes. Remove the garlic. In a mixing bowl, whisk the egg yolks together. Temper the cream into the yolks. Stir in the shallots, Cognac, cayenne, and crab meat. Season with salt and pepper. Place the ramekins in an oven proof baking pan. Ladle the mixture into the prepared ramekins. Fill the baking pan with water until it comes ⅔ of the way up the ramekins. Bake for 30 minutes or until the custard has set. Remove from the oven. Using a knife gently loosen the custard from the ramekin and invert onto the serving plates. Drizzle each plate with the sabayon. Garnish with the traditional garnishes and caviar Yield: 8 servings
EMERIL LIVE SHOW #EMIB21