Snow crab with vanilla beurre blanc and toasted hazelnuts
Snow crab with vanilla beurre blanc and toasted hazelnuts

Snow crab with vanilla beurre blanc and toasted hazelnuts

Preparation 10 minutes
Cooking time 5 minutes
Servings 4 appetizers

Ingredients

  • 4 snow-crab sections, slit open lengthwise
  • 45 ml (3 tbsp) white wine
  • 1 French shallot, finely chopped
  • 60 ml (1/4 cup) butter, cold
  • 1/2 vanilla bean,* slit open lengthwise (or 2.5 ml [1/2 tsp] vanilla extract)
  • 1 green onion, finely chopped
  • 30 ml (2 tbsp) toasted crushed hazelnuts
  • Salt and freshly ground pepper

* Available in supermarkets.

Preparation

  1. In a saucepan, heat the wine with the shallot. Reduce until almost dry.
  2. On low, stirring constantly to form an emulsion, add the butter and the vanilla seeds. (Use the tip of a paring knife to scrape the seeds from the bean.) Season with salt and pepper. Set aside, keeping warm.
  3. Meanwhile, heat the crab sections by steaming them or putting them in boiling salted water. Drain.
  4. Just before serving, drizzle the crab with the vanilla beurre blanc and garnish with the green onions and hazelnuts.
Availability in stores