Dungeness Crab Timbale

Serve with St. Supéry Semillon

Dungeness crab is a west coast favorite, but any crabmeat will work for this recipe. Timbale refers to the mold or shape of the dish.

½ lb crabmeat
2 egg yolks
1 cup half & half
3 cloves garlic - bruised
2 tablespoons shallots – minced
2 tablespoons brandy
1 teaspoon fresh lemon juice
2 teaspoons     butter
salt & white pepper

Preheat oven to 350 degrees. Grease 4 (4-ounce) ramekins with butter. Bring the half & half and garlic to a simmer in a small saucepan. Simmer for 5 minutes then remove the garlic. Whisk the egg yolks in a bowl and slowly add the half & half.  Stir in the crabmeat, brandy, shallots and lemon juice.  Season with salt and white pepper and ladle the mixture into the ramekins.  Place the ramekins into a baking pan and pour hot water in until it reaches about half way up the sides of the ramekins.  Bake for 30 minutes.  Serve in the mold or run a knife around the edge and un-mold onto serving plates.

Serves 4