Title: Warm crab meat timbale
 Categories: E.
      Yield: 4 Servings
 
      1 tb Unsalted butter
      2 c  Heavy cream
      1    Head of garlic, split in
           Half
      4    Egg yolks
      2 tb Minced shallots
    1/4 c  Cognac
        pn Cayenne
      1 lb Crab meat, picked over for
           Cartilage
           Salt
           Freshly ground white pepper
      1 tb Parsley
           Finely chopped red onions
           Finely chopped hard-boiled
           Egg whites
           Finely chopped hard-boiled
           Egg yolks
           Capers, drained
           Caviar
 
  Preheat the oven to 350 degrees F. Grease 8 (4-ounce) ramekins with
  butter. In a sauce pot, bring the cream and garlic up to a simmer.
  Simmer for 3 to 4 minutes. Remove the garlic. In a mixing bowl, whisk
  the egg yolks together. Temper the cream into the yolks. Stir in the
  shallots, Cognac, cayenne, and crab meat. Season with salt and
  pepper. Place the ramekins in an oven proof baking pan. Ladle the
  mixture into the prepared ramekins. Fill the baking pan with water
  until it comes 2/3 of the way up the ramekins. Bake for 30 minutes or
  until the custard has set. Remove from the oven. Using a knife gently
  loosen the custard from the ramekin and invert onto the serving
  plates. Drizzle each plate with the sabayon. Garnish with the
  traditional garnishes and caviar
  
  Yield: 8 servings