1 teaspoon unsalted butter
1/2 cup yellow onion, medium dice
2 bay leaves
8 fluid ounces chardonnay
8 fluid ounces champagne
1 pound crab, whole, dressed, crushed
1 quart heavy cream
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon sour cream
Servings: 16
1. Heat the butter in a small saucepan over medium heat. Add the onion and bay leaves and sauté until the onion is translucent, approximately 3 minutes.
2. Add the wine, champagne and crab and reduce by half. Add the heavy cream and reduce by half, or until the sauce is thick enough to coat the back of a spoon. Add the salt and pepper.
3. Strain the sauce through a china cap, pressing well to remove all liquid from the shells, and then add the sour cream.
4. Blend the sauce with a few pulses of an immersion blender just enough to froth the sauce. Hold for service.
Yield: 1 pint
1/2 cup yellow onion, medium dice
2 bay leaves
8 fluid ounces chardonnay
8 fluid ounces champagne
1 pound crab, whole, dressed, crushed
1 quart heavy cream
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon sour cream
Servings: 16
1. Heat the butter in a small saucepan over medium heat. Add the onion and bay leaves and sauté until the onion is translucent, approximately 3 minutes.
2. Add the wine, champagne and crab and reduce by half. Add the heavy cream and reduce by half, or until the sauce is thick enough to coat the back of a spoon. Add the salt and pepper.
3. Strain the sauce through a china cap, pressing well to remove all liquid from the shells, and then add the sour cream.
4. Blend the sauce with a few pulses of an immersion blender just enough to froth the sauce. Hold for service.
Yield: 1 pint
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