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- Source: Emeril's Creole Christmas Cookbook
- Dish Type: Appetizer
Crabmeat Gratinee with Champagne Vanilla Sabayon
Ingredients
- 1/2 teaspoon unsalted butter
- 1 pound lump crabmeat, picked over for shells and cartilage
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- 2 teaspoons snipped fresh chives
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup dried fine white bread crumbs
Instructions
Preheat the oven to 400?F. Butter a gratinČe dish.
Combine the crabmeat, salt, pepper, chives, cheese, and bread crumbs in a large mixing bowl and mix well. Spoon the mixture into the gratinČe dish and distribute evenly. Spoon the sabayon over the mixture. Bake until the top is golden brown, about 8 minutes.
Yield: 8 to 10 appetizer servings