Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Crabmeat - picked over for shells and cartilage Salt - to taste Freshly-ground black pepper - to taste

  2. 1/4 cup 36g / 1 1/3oz Bread crumbs

  3. 2 tablespoons 30ml Olive oil

  4. 2 tablespoons 30ml Chopped parsley Vanilla Sabayon

  5. 1 Egg yolk

  6. 1 teaspoon 5ml Lemon juice

  7. 1/2 cup 118ml Vanilla-Infused Oil - seeNote Chopped parsley - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Vanilla-Infused Oil" recipe which is included in this collection. Preheat oven to 450 degrees. Divide crabmeat among 4 heatproof plates and season with salt and pepper. Mix bread crumbs with olive oil, parsley and salt and pepper. Sprinkle over crabmeat and pat lightly into a crust. Make sabayon: In a bowl set over a saucepan of barely simmering water beat egg yolk, and lemon juice until light and frothy. When eggs are pale, begin to drizzle in Vanilla-Infused Oil, continuing to whisk until all oil is added -- sauce will thicken slightly. Season to taste with salt and pepper. Drizzle generously over top of crab. Bake plates in oven for 2 minutes or until crumbs are lightly brown. Serve immediately, garnished with parsley. This recipe yields 4 servings.


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