Snow Crab and Asparagus Sabayons
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 3 min |
| Total: | 13 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Metro |
Recipe ingredients
- 4 egg* yolks
- 1 Tbsp. (15 mL) Irresistibles white wine vinegar*
- 1 Tbsp. (15 mL) orange liqueur (Grand Marnier)
- 2/5 cup (100 mL) fish stock or lobster bisque
- 2 x 4oz (2 x 113 g) Irresistibles snow crab meat*
- 8 asparagus spears, blanched
Preparation
Preheat oven to broil.
In a heat-resistant bowl, whisk egg yolks, wine vinegar, orange liqueur and fish stock together.
Set the bowl over a pot of simmering water, taking care that the bottom doesn’t touch the water, and whisk rapidly until sauce thickens.
Divide asparagus spears and crabmeat between two oven-proof ramekins, and spoon sabayon on top.
Broil until sabayon is nicely browned, a few minutes at most.
Suggestion
Snow crab is an excellent source of protein, vitamin B12, zinc, potassium and selenium.
It also contains significant quantities of omega 3 fatty acids.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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