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Crabmeat Gratinee With Champagne Vanilla Sabayon

  • Yield: 8 to 10 appetizer servings


  • 1/2 teaspoon unsalted butter
  • 1 pound lump crabmeat, picked over for shells and cartilage
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • 2 teaspoons snipped fresh chives
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 1/4 cup dried fine white bread crumbs
  • Champagne Vanilla Sabayon


  • Preheat the oven to 400?F. Butter a gratinÈe dish.
  • Combine the crabmeat, salt, pepper, chives, cheese, and bread crumbs in a large mixing bowl and mix well. Spoon the mixture into the gratinÈe dish and distribute evenly. Spoon the sabayon over the mixture. Bake until the top is golden brown, about 8 minutes.