Try this Crab Claws in a Champagne Vanilla Sauce recipe, or contribute your own.
Suggest a better descriptionHeat 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
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Serving Size: 1 Serving (451g) | ||
Recipe Makes: 4 | ||
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Calories: 1213 | ||
Calories from Fat: 952 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 105.7g | 141 % | |
Saturated Fat 65.8g | 329 % | |
Monounsaturated Fat 27.4g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 454.2mg | 140 % | |
Sodium 1363.1mg | 47 % | |
Potassium 918.8mg | 24 % | |
Total Carbohydrate 10.2g | 3 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 9.6g | ||
Protein 42.7g | 61 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1213
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