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Crab Claws In A Champagne Vanilla Sauce

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Essnce03	4	Servings

INGREDIENTS

1	c	Champagne
4	T	Minced shallots, divided
1		Whole Vanilla bean, scraped
1/2	c	Heavy cream
1/2	lb	Butter -, 2 sticks cut
		into cubes
2	T	Butter
1	T	Chopped chives
2	lb	Crab claws
		Salt, to taste
		Freshly-ground white pepper
		to taste
4		Blanched asparagus spears
		warm
1		Long chives
2	T	Chopped chives

INSTRUCTIONS

Heat a large non-reactive saute 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
saute pan, melt the remaining 2 tablespoons butter. Add the claws and
remaining shallots. Saute for 4 to 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. This recipe yields 4 appetizer  servings.  Recipe
Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK
- (Show # EE-2445 broadcast 12-30-1996) Downloaded from their  Web-Site
- http://www.foodtv.com  Formatted for MasterCook by MR MAD, aka Joe
Comiskey -  jpmd44a@prodigy.com  02-15-1997  Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 692 Calories From Fat: 565 Total Fat: 64.3g Cholesterol: 177.9mg Sodium: 2426.8mg Potassium: 1496.1mg Carbohydrates: 23.1g Fiber: 8.7g Sugar: <1g Protein: 16.3g