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Crabmeat Gratinee with Champagne Vanilla Sabayon

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB2, B3, B9, B12, D
    MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

    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

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