Warm Crab Meat Timbale Recipe

Warm Crab Meat Timbale Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
1 tbsp: Unsalted butter,
2 cup: Heavy cream,
1 Head: of garlic, split in
Half,
4: Egg yolks,
2 tbsp: Minced shallots,
1/4 cup: Cognac,
pn Cayenne,
1 lbs: Crab meat, picked over for
Cartilage,
Salt,
Freshly ground white pepper,
1 tbsp: Parsley,
Finely chopped red onions,
Finely chopped hard-boiled,
Egg whites,
Finely chopped hard-boiled,
Egg yolks,
Capers, drained
Caviar,

Directions:

Preheat the oven to 350 degrees F. Grease 8 (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 sabayon. Garnish with the
traditional garnishes and caviar

Yield: 8 servings

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Source from luhu.jp