Broiled Crab Legs with Sake and Yuzu Kosho Sabayon

Broiled Crab Legs with Sake

Broiled Crab Legs with Sake and Yuzu Kosho Sabayon

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. Get the recipe for Broiled Crab Legs with Sake and Yuzu Kosho Sabayon »Penny de Los Santos

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.

Broiled Crab Legs with Sake and Yuzu Kosho Sabayon
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.
Yield: serves 2-4

Ingredients

  • 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

Instructions

  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.
  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.