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Crabmeat Gratin With Vanilla Bean Sabayon

  • Yield: 4 servings


  • 1 pound crabmeat, picked over for shells and cartilage
  • Salt and pepper
  • 1/4 cup bread crumbs
  • 2 tablespoons olive oil
  • 2 tablespoons chopped parsley
  • Vanilla Sabayon:
  • 1 egg yolk
  • 1 teaspoon lemon juice
  • 1/2 cup vanilla oil
  • Chopped parsley, for garnish


  • Preheat oven to 450 degrees. Divide crabmeat among 4 heatproof plates and season with salt and pepper. Mix bread crumbs with 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 until light and frothy. When eggs are pale, begin to drizzle in vanilla oil, continuing to whisk until 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 minutes or until crumbs are lightly brown. Serve immediately, garnished with parsley.