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Recipe

Warm Crab Meat Timbale

  • Yield: 8 servings

Ingredients

  • 1 tablespoon unsalted butter
  • 2 cups heavy cream
  • 1 head of garlic, split in half
  • 4 egg yolks
  • 2 tablespoons minced shallots
  • 1/4 cup Cognac
  • Pinch of cayenne
  • 1 pound crab meat, picked over for cartilage
  • Salt
  • Freshly ground white pepper
  • 1 tablespoon parsley
  • Finely chopped red onions
  • Finely chopped hard-boiled egg whites
  • Finely chopped hard-boiled egg yolks
  • Capers, drained
  • Caviar

Directions

  • 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.