Crabmeat Gratin With Vanilla Bean Sabayon Recipe - Cooking Index
Crabmeat Gratin With Vanilla Bean Sabayon Recipe - Cooking Index
| 1 lb | Crabmeat - picked over for shells and cartilage | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/4 cup | Bread crumbs | |
| 2 tablespoons | Olive oil | |
| 2 tablespoons | Chopped parsley | |
| Vanilla Sabayon | ||
| 1 | Egg yolk | |
| 1 teaspoon | Lemon juice | |
| 1/2 cup | Vanilla-Infused Oil - see * Note | |
| 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.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2159 broadcast 07-30-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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