Crab Custard in Vine Ripened Tomato, dry white wine sauce and Grilled Scallops
Serves 4
Seafood Entrée , Hot
4 No. vineripened Tomatoes ( Size 14-16)
200g Crabmeat ( Sand- or Spannercrabs )
2No. Eggs
60g Cream
40g Bisque made from the Shells or use Lobterbique from Stocks and Sauces
Salt, Pepper, Lemonrinde
Remove Skins und Seeds from Tomatoes,
Beat Eggs addBisque and Cream, Season, add Crabmeat,
Fill Tomatoes and poach.
Sauce
20g butter
50g finely choppedShallots
70g Nolly Prat or other Dry Vermouth
200g Dry Whitewine
200g ice cold Buuttercubs
14 Bunch Basil
50g Whipped Cream
Salt, Cayenne Pepper
Heat Butter,sweat of Shallots, add Vermouth and Wine ,
Reduce by 12 , beat in the cold Butter,Cub by Cub, add
Basil and Seasonig, last fold in the Cream.
12 grilled Scallops
Recipe created by Manfred Woeller
