“This is probably the most decadent item on our menu,” says Young. “Crabmeat and foie gras make great friends. Try to buy the best crabmeat you can afford – you don’t need much and it will be worth it.”
- 6 eggs
- 2 tbsp pouring cream
- 2 tsp finely chopped chives
- 10 gm unsalted butter
- 100 gm spanner crab meat or Alaskan king crab meat
Foie gras butter
- 100 gm salted butter, at room temperature
- 100 gm foie gras, at room temperature
- 1For foie gras butter, beat butter in an electric mixer until pale (2-3 minutes), beat in foie gras until smooth, then season to taste. Spoon onto a piece of plastic wrap, roll into a 4cm-diameter cylinder and refrigerate until firm (1 hour). Slice into 1cm-thick rounds and refrigerate until required.
- 2Preheat oven to 200C or preheat grill to high heat. Whisk eggs, cream and chives in a bowl to combine and season to taste. Heat half the butter in a 20cm-diameter frying pan over medium heat until butter foams, add half the egg mixture and cook, pulling mixture from sides of pan into centre with a spatula, until egg is almost set (2-3 minutes). Remove from heat, scatter with half the crab, place a round of foie gras butter in the centre and place in oven or under grill until butter begins to melt (10 seconds). Transfer to a plate and keep warm. Repeat with remaining ingredients (remaining foie gras butter can be frozen for 2 months for another use), and serve hot.
This recipe is from the May 2013 issue of .
Drink Suggestion: 2011 Domaine La Gemière Sancerre “Cuvée Initiale”, Loire Valley, France. Drink suggestion by Rebecca Colegrave
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