Ingredients Jump to Instructions ↓

  1. 1/2 teaspoon unsalted butter

  2. 1 pound lump crabmeat, picked over for shells and cartilage

  3. 1/2 teaspoon salt

  4. 1/4 teaspoon freshly ground white pepper

  5. 2 teaspoons snipped fresh chives

  6. 1/4 cup freshly grated Parmigiano-Reggiano cheese

  7. 1/4 cup dried fine white bread crumbs

  8. Champagne Vanilla Sabayon

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400?F. Butter a gratinÈe dish.

  2. Combine the crabmeat, salt, pepper, chives, cheese, and bread crumbs in a large mixing bowl and mix well. Spoon the mixture into the gratinÈe dish and distribute evenly. Spoon the sabayon over the mixture. Bake until the top is golden brown, about 8 minutes.

  3. Yield : 8 to 10 appetizer servings


Send feedback