Broiled Crab Legs with Sake and Yuzu Kosho Sabayon | Saveur
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.
Ingredients
- 1 cup dry sake
- 2 tbsp. fresh lime juice
- 1 (1½") piece ginger, peeled and grated
- 2 egg yolks
- <sup>1</sup>⁄<sub>3</sub> 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
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