Crab Claws in a Champagne Vanilla Sauce
- 1 cup champagne
- 4 tablespoons minced shallots, in all
- 1 whole vanilla bean, scraped
- 1/2 cup heavy cream
- 1/2 pound (2 sticks) plus 2 tablespoons butter, cut into cubes
- 1 tablespoon chopped chives
- 2 pounds crab claws
- Salt and white pepper
- 4 blanched asparagus, warm
- Long chives
- 2 tablespoons chopped chives
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.
More Recipes and Ideas:
Pork Chops in Creamy Champagne Sauce with Rustic Garlic Mashed Potatoes, Pork Chops in Creamy Champagne Sauce and Raisin Bread with Mascarpone and Pears, Boiled Crabs Bathed in Garlic Butter, Christmas Appetizer Recipes, Cheese Ball Recipes, Salmon Mousse Recipes, Asparagus, Deviled Egg Recipes, Crab Salad Recipes
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