Crab Claws in a Champagne Vanilla Sauce

Crab Claws in a Champagne Vanilla Sauce Ingredients

1 c Champagne	2 lb Crab claws
4 tb Minced shallots; divided	Salt; to taste
1 Whole Vanilla bean; scraped	Freshly-ground white pepper;
1/2 c Heavy cream	4 Blanched asparagus spears;
1/2 lb Butter - (2 sticks); cut	1 Long chives
2 tb Butter	2 tb Chopped chives
1 tb Chopped chives

Instructions for Crab Claws in a Champagne Vanilla Sauce

Heat a large non-reactive saute 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 saute pan, melt the remaining 2 tablespoons butter. Add the claws and remaining shallots. Saute for 4 to 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. This recipe yields 4 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2445 broadcast 12-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-15-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

Main Ingredient: PorkCuisine: Uncategorized

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