Recipes

Cape Breton Snow Crab and Egg Salad with Avocado and Red Pepper Sabayon Served on Brioche Toast

Serves:
24
Time to prepare:
60 min
Time to cook:
15 min
  • Ingredients (Crab & Egg Salad) Nutrition Facts

  • 3 Large eggs
  • 1 lb (0.5 kg)Fresh snow crab meat
  • 1 Shallot, finely minced
  • 1 Stalk celery, finely minced
  • 2 tsp (10 mL)Canned pimento, finely chopped
  • 1/2 cup (125 mL)Mayonnaise
  • 1 tsp (5 mL)Dijon mustard
  • 1/2 Lemon, juice and zest
  • Pinch Cayenne pepper
  • Pinch salt and freshly ground black pepper
  • 2 tbsp (30 mL)Chives, chopped or Italian parsley
  • 1 Loaf brioche
  • 2-3 tbsp (30 mL)Butter
  • 1 Ripe avocado, for garnish
  • Fresh cilantro (garnish)
  • Ingredients (Red Pepper Sabayon)

  • 1 Roasted red pepper, fresh or canned (equal to 2/3 to 3/4 cup when diced)
  • 2 tbsp (30 mL)White wine
  • 1 tbsp (15 mL)Quality balsamic vinegar
  • 2 tsp (10 mL)Liquid honey
  • 1/2 tsp (2.5 mL)Chili powder
  • Pinch salt
  • 4 Egg yolks

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