Crab Claws In A Champagne Vanilla Sauce
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Crab Claws In A Champagne Vanilla Sauce
  Sauces    Crab    Vanilla  
Last updated 6/12/2012 12:59:17 AM. Recipe ID 22228. Report a problem with this recipe.
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      Title: Crab claws in a champagne vanilla sauce
 Categories: E.
      Yield: 4 Servings
 
      1 c  Champagne
      4 tb Minced shallots, in all
      1    Whole vanilla bean, scraped
    1/2 c  Heavy cream
    1/2 lb (2 sticks) plus 2
           TB butter, cut into cubes
      1 tb Chopped chives
      2 lb Crab claws
           Salt and white pepper
      4    Blanched asparagus, warm
           Long chives
      2 tb Chopped chives
 
  Heat a large nonreactive sauté 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
  sauté pan, melt the remaining 2 tablespoons butter. Add the claws and
  remaining shallots. Sauté 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.
  
  Yield: 4 appetizer servings
  




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Recipe ID 22228 (Apr 03, 2005)

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