Adam Reid's Barbecued King Crab with elderflower hollandaise

Alicia Parker


Premium Supplier 12th September 2019
Alicia Parker


Premium Supplier

Adam Reid's Barbecued King Crab with elderflower hollandaise

Serves 4


  • • 300g picked elderflowers
  • • 200ml white wine vinegar
  • • 500g butter
  • • 6 egg yolks
  • • 8 Alaska king crab legs


• Heat 100ml white wine vinegar and pour over 150g of elderflowers, leave to soak for 24 hours
• Preheat the BBQ
• Meanwhile, heat the butter very gently in a saucepan
• Place the egg yolks in a bowl with the remaining 150g of elderflowers and 100ml vinegar, whisk over a pan of hot water until a thick sabayon is achieved
• Slowly whisk in the butter (you won't need it all) until desired flavour/richness is achieved. Keep the mixture covered and at room temperature
• Then place the king crab legs (in their shells) directly on the BBQ grill with the lid down for approximately 10 minutes
• De-shell the crab meat and serve legs on a platter with shell crackers and pots of hollandaise for dipping on the side

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