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Ingredients
- 1 lb Crabmeat picked over for shells and cartilage Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. Bread crumbs
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Minced parsley
- 1 x Egg yolk
- 1 tsp Lemon juice
- 1/2 c. Vanilla-Infused Oil see * Note Minced parsley for garnish
Directions
- Preheat oven to 450 degrees.
- Divide crabmeat among 4 heatproof plates and season with salt and pepper. Mix bread crumbs with extra virgin olive oil, parsley and salt and pepper. Sprinkle over crabmeat and pat lightly into a crust.
- Make sabayon: In a bowl set over a saucepan of barely simmering water beat egg yolk, and lemon juice till light and frothy. When Large eggs are pale, begin to drizzle in Vanilla-Infused Oil, continuing to whisk till all oil is added - sauce will thicken slightly. Season to taste with salt and pepper. Drizzle generously over top of crab. Bake plates in oven for 2 min or possibly till crumbs are lightly brown. Serve immediately, garnished with parsley.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 4 servings | |
| Calories 200 | |
| Calories from Fat 76 | 38% |
| Total Fat 8.52g | 11% |
| Saturated Fat 1.3g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 428mg | 18% |
| Potassium 449mg | 13% |
| Total Carbs 5.08g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.46g | 0% |
| Protein 24.23g | 39% |
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