| 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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