Appetizer Recipe
Crab Claws In A Champagne Vanilla Sauce
Crab Claws In A Champagne Vanilla Sauce:
Yield: 4 servings
1 c Champagne
4 tb Minced shallots, in all
1 Whole vanilla bean, scraped
1/2 c Heavy cream
1/2 lb (2 sticks) plus 2
TB butter, cut into cubes
1 tb Chopped chives
2 lb Crab claws
Salt and white pepper
4 Blanched asparagus, warm
Long chives
2 tb Chopped chives
Heat a large non-reactive sauté pan. When the pan is hot, add the
champagne, 2 tablespoons shallots, and vanilla bean. Cook for 4
minutes, or until the liquid reduces to about 2 tablespoons. Stir in
the cream and cook for 1 minute. Season with salt and pepper. Reduce
the heat to low, whisk in the butter, a few cubes at a time. Remove
the pan from the heat when all of the butter is incorporated. In a
sauté pan, melt the remaining 2 tablespoons butter. Add the claws and
remaining shallots. Sauté for 4-5 minutes. Season with salt and
pepper. Spoon the sauce in the center and around the rim of the
plate. Arrange the asparagus in the center of the sauce, forming a
triangle. Mound the claws in the center of the sauce. Garnish with
long chives and chopped chives.
Yield: 4 appetizer servings
ESSENCE OF EMERIL SHOW
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