| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Essnce03 | 4 | servings | |
INGREDIENTS
| 1 | lb | Crabmeat; picked over for |
| ; shells and cartilage | ||
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1/4 | c | Bread crumbs |
| 2 | tb | Olive oil |
| 2 | tb | Chopped parsley |
| === VANILLA SABAYON === | ||
| 1 | Egg yolk | |
| 1 | ts | Lemon juice |
| 1/2 | c | Vanilla-Infused Oil; see * Note |
| Chopped parsley; for garnish |
INSTRUCTIONS
* 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. Recipe 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 Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-03-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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