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
- 1⁄3 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
- 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.
- 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.