Warm Crab Meat Timbale

Recipe Ingredients

1 tablespoon	15ml	Unsalted butter
2 cups	474ml	Heavy cream
1		Garlic head - split in half
4		Egg yolks
2 tablespoons	30ml	Minced shallots
1/4 cup	59ml	Cognac
1		Cayenne pepper
1 lb	454g / 16oz	Crab meat - picked over
		Salt - to taste
		Freshly-ground white pepper - to taste
		Champagne Sabayon I - see * Note
1 tablespoon	15ml	Parsley
		Finely-chopped red onions
		Finely-chopped hard-boiled egg whites
		Finely-chopped hard-boiled egg yolks
		Capers - drained
		Caviar

Recipe Instructions

* Note: See the "Champagne Sabayon I" recipe which is included in this collection.

Preheat the oven to 350 degrees. Grease eight 4-ounce ramekins with butter.

In a sauce pot, bring the cream and garlic up to a simmer. Simmer for 3 to 4 minutes. Remove the garlic. In a mixing bowl, whisk the egg yolks together. Temper the cream into the yolks. Stir in the shallots, Cognac, cayenne, and crab meat. Season with salt and pepper.

Place the ramekins in an oven proof baking pan. Ladle the mixture into the prepared ramekins. Fill the baking pan with water until it comes 2/3 of the way up the ramekins. Bake for 30 minutes or until the custard has set. Remove from the oven. Using a knife gently loosen the custard from the ramekin and invert onto the serving plates. Drizzle each plate with the Champagne Sabayon. Garnish with the traditional garnishes and caviar

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B21 broadcast 04-03-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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