Broiled Crab Legs with Sake and Yuzu Kosho Sabayon

  • Serves

    serves 2-4


A reduction of sake, lime juice, and ginger is whipped with egg yolks and spicy, citrusy yuzu kosho into a sumptuous sabayon that's broiled until golden over split crab legs. This recipe first appeared in our December 2013 issue along with Corey Arnold's article Polar Harvest.


  • 1 cup dry sake
  • 2 tbsp. fresh lime juice
  • 1 (1½") piece ginger, peeled and grated
  • 2 egg yolks
  • 13 cup canola oil
  • 1 tsp. red yuzu kosho
  • Kosher salt, to taste
  • 3 lb. precooked king or snow crab legs, defrosted if frozen and split lengthwise
  • 2 tbsp. thinly sliced scallions


Step 1

Simmer sake, lime juice, and ginger in a 1-qt. saucepan until reduced to about ¼ cup, 20–25 minutes. Let cool slightly, then transfer to a heatproof bowl set over a pot of simmering water. Whisk in egg yolks until mixture is very thick, 2–3 minutes. Remove from heat; slowly whisk in oil until sauce is emulsified, 2–3 minutes. Stir in yuzu kosho and salt; set sabayon aside.

Step 2

Heat broiler on high. Place crab legs cut side up on a baking sheet. Spoon sabayon over crab; broil until sabayon is golden brown, about 3 minutes. Transfer to a serving platter; garnish with scallions.

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