Gratin of Crab with a Curry Sabayon

4x l'/2lb (675g) crabs (cooked and dressed)

lisp (10 ml) oil

1 shallot (peeled and chopped)

1 tbs (15ml) medium curry powder

3 egg yolks

4fl oz (100ml) whipping or double cream

salt and freshly ground black pepper

dash lemon juice

8 oz (225g) bean sprouts

Remove the meat from the shells. Lightly flake the white meat and reserve.  Heat the oil in a saucepan, add the shallot and cook for 3 minutes or until soft. Stir in the curry powder and cook for a further minute. Place in a food processor with the brown crab meat and puree until smooth. Press the mixture through a fine sieve. Whisk the egg yolks in a bowl over a pan of very hot water until the yolks are thick and light. Fold into the pureed brown crab meat. Whip the cream until soft peaks form. Fold into the mixture. Taste and add salt, pepper and lemon juice to taste. Blanch the bean sprouts for I minute in boiling water, then rinse under cold running water. Mix with the white crab-meat and spoon into the shells. Pour the curry sauce over.