Snow Crab and Asparagus Sabayons

Snow Crab and Asparagus Sabayons
  • 2 servings
  • 0:10 Preparation
  • 0:03 Cooking
  • 0:13 Total Time


Add all
  • 4

    egg yolks

  • 1 Tbsp.
    (15 mL)

    white wine vinegar

  • 1 Tbsp.
    (15 mL)

    orange liqueur (grand marnier)

  • 2/5 cup
    (100 mL)

    fish stock or lobster bisque

  • 2 x 4 oz
    (2 x 113 g)

    snow crab meat

  • 8

    asparagus spears, blanched


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.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007