CRABMEAT CASANOVA

By akselden

Ingredients

• 3 tablespoons clarified butter
• 9 thin slices French bread
• 12 slices lemon
• 18 ounces lump crab meat
• 3 tablespoons cognac, warmed
• 6 tablespoons dry white wine
• 1 cup fish stock
• 3/4 teaspoon salt
• Scant 3/4 teaspoon freshly ground black
• pepper
• 3 tablespoons lemon juice
• 1 tablespoon finely chopped parsley
• 3 tablespoons thin carrot curls

Preparation

Step 1

Heat the butter in a skillet. Cook the bread over medium flame until slightly brown. Remove the bread to center of the serving platter and put the lemon slices in the pan. Heat for half a minute. Place; slices, still in pan, one on top of the other and press down lightly so that a little juice runs out. Remove and arrange at ends of platter. Add the crabmeat to the pan, shaking the pan so as not to break lumps. Pour in cognac and carefully ignite. Add the remaining ingredients except carrot curls. Heat and reduce for 4 to 5 minutes, shaking pan over high heat. Spoon crabmeat on top of bread and pour the sauce over all. Top with carrot curls and Serve. Serves 6.