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Receta Crabmeat Gratin With Vanilla Bean Sabayon
by Global Cookbook

Crabmeat Gratin With Vanilla Bean Sabayon
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Ingredientes

  • 1 lb Crabmeat picked over for shells and cartilage Salt to taste Freshly-grnd black pepper to taste
  • 1/4 c. Bread crumbs
  • 2 Tbsp. Extra virgin olive oil
  • 2 Tbsp. Minced parsley
  • 1 x Egg yolk
  • 1 tsp Lemon juice
  • 1/2 c. Vanilla-Infused Oil see * Note Minced parsley for garnish

Direcciones

  1. Preheat oven to 450 degrees.
  2. Divide crabmeat among 4 heatproof plates and season with salt and pepper. Mix bread crumbs with extra virgin olive oil, parsley and salt and pepper. Sprinkle over crabmeat and pat lightly into a crust.
  3. Make sabayon: In a bowl set over a saucepan of barely simmering water beat egg yolk, and lemon juice till light and frothy. When Large eggs are pale, begin to drizzle in Vanilla-Infused Oil, continuing to whisk till 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 min or possibly till crumbs are lightly brown. Serve immediately, garnished with parsley.
  4. This recipe yields 4 servings.