Instructions: Preheat oven to 450 degrees.

Divide crabmeat among 4 heatproof plates and season with salt and pepper. Mix bread crumbs with olive oil, parsley and salt and pepper. Sprinkle over crabmeat and pat lightly into a crust.

Make sabayon: In a bowl set over a saucepan of barely simmering water beat egg yolk, and lemon juice until light and frothy. When eggs are pale, begin to drizzle in Vanilla-Infused Oil, continuing to whisk until all oil is added - sauce will thicken slightly. Season to taste with salt and pepper. Drizzle generously over top of crab. Bake plates in oven for 2 minutes or until crumbs are lightly brown. Serve immediately, garnished with parsley.

This recipe yields 4 servings.

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