Crabmeat Gratin With Vanilla Bean Sabayon

Recipe Ingredients

1 lb	454g / 16oz	Crabmeat - picked over for shells and cartilage
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	36g / 1.3oz	Bread crumbs
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Chopped parsley
		Vanilla Sabayon
1		Egg yolk
1 teaspoon	5ml	Lemon juice
1/2 cup	118ml	Vanilla-Infused Oil - see * Note
		Chopped parsley - for garnish

Recipe 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.

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

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