Ingredients Jump to Instructions ↓

  1. 1 cup champagne

  2. 4 tablespoons minced shallots, in all

  3. 1 whole vanilla bean, scraped

  4. 1/2 cup heavy cream

  5. 1/2 pound (2 sticks) plus

  6. 2 tablespoons butter , cut into cubes

  7. 1 tablespoon chopped chives

  8. 2 pounds crab claws Salt and white pepper

  9. 4 blanched asparagus, warm Long chives

  10. 2 tablespoons chopped chives

Instructions Jump to Ingredients ↑

  1. Heat a large nonreactive 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 4-5 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.


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