Alaska King Crab in a Warm Lemon-Cilantro Sabayon | Alaska Seafood Marketing Institute
Elevate Alaska king crab by broiling it with a creamy, savory sabayon custard.
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Cooking tools:
- Ramekin
- Baking dish
- Pastry brush
- Kitchen shears
- Whisk
- Mixing bowl
- Saucepan
- Stove
- Oven
- Refrigerator
- Airtight container
- Paper towel
- Measuring cup
- Measuring spoon
- Bread knife
- Chef's knife
- Cutting board
Ingredients
- 1-1/2 pounds Alaska King crab legs (about 4 legs)
- 3 Tablespoons unsalted butter, melted
- Crusty baguette, for serving
- 4 large egg yolks
- 1/4 cup dry white vermouth
- 1/4 cup fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 3/4 teaspoon kosher salt
- Small pinch cayenne pepper
- 6 Tablespoons heavy cream
- 1/4 cup chopped cilantro
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