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Crab Claws In A Champagne Vanilla Sauce




Source of Recipe


Essence of Emeril Show


List of Ingredients




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



Recipe



Heat a large nonreactive sauté 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 sauté pan, melt the remaining 2 tablespoons butter. Add the claws and remaining shallots. Sauté 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