Free Recipe Crab Claws in a Champagne Vanilla Sauce
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Crab Claws in a Champagne Vanilla Sauce Recipe
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
Crab Claws in a Champagne Vanilla Sauce Preparation
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 – 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.
Cooking Temperature:
Recipe Serves: 4
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