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Crab Claws In A Champagne Vanilla Sauce Recipe - Cooking Index

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Crab Claws In A Champagne Vanilla Sauce

Type: Shellfish
Courses: Starters and appetizers
Serves: 4 people

Recipe Ingredients

1 cup 237mlChampagne
4 tablespoons 60mlMinced shallots - divided
1   Vanilla bean - scraped
1/2 cup 118mlHeavy cream
1/2 lb 227g / 8ozButter - (2 sticks) - cut into cubes
2 tablespoons 30mlButter
1 tablespoon 15mlChopped chives
2 lbs 908g / 32ozCrab claws
  Salt - to taste
  Freshly-ground white pepper - to taste
4   Blanched asparagus spears - warm
1   Chives
2 tablespoons 30mlChopped chives

Recipe 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.

ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2445 broadcast 12-30-1996) - Downloaded from their Web-Site -


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