| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Essnce03 |
4 |
servings |
INGREDIENTS
| 1 |
c |
Champagne |
| 4 |
tb |
Minced shallots; divided |
| 1 |
|
Whole Vanilla bean; scraped |
| 1/2 |
c |
Heavy cream |
| 1/2 |
lb |
Butter – (2 sticks); cut into cubes |
| 2 |
tb |
Butter |
| 1 |
tb |
Chopped chives |
| 2 |
lb |
Crab claws |
|
|
Salt; to taste |
|
|
Freshly-ground white pepper; to taste |
| 4 |
|
Blanched asparagus spears; warm |
| 1 |
|
Long chives |
| 2 |
tb |
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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