Crab Claws In A Champagne Vanilla Sauce Recipe

Crab Claws In A Champagne Vanilla Sauce Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
1 cup: Champagne,
4 tbsp: Minced shallots, in all
1: Whole vanilla bean, scraped
1/2 cup: Heavy cream,
1/2 lbs: , (2 sticks) plus 2
TB butter, cut into cubes
1 tbsp: Chopped chives,
2 lbs: Crab claws,
Salt and white pepper,
4: Blanched asparagus, warm
Long chives,
2 tbsp: Chopped chives,

Directions:

Heat a large nonreactive saut

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
saut

pan, melt the remaining 2 tablespoons butter. Add the claws and
remaining shallots. Saut

for 4-5 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.

Yield: 4 appetizer servings

ESSENCE OF EMERIL SHOW #EE2445


Source from luhu.jp