King Crab with Peaches and Basalmic

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  • 2 Peaches Medium diced
  • 1/2 cup balsamic vinegar
  • Sea salt
  • 3 egg whites
  • 1/2 cup heavy cream
  • 1/4 cup favorite chardonnay
  • 4 king crab legs out of shell or favorite crab meat
  • 1/2 cup of walnuts
  • 1 teaspoon brown sugar

In sauté pan over medium heat bring vinegar to a slight boil add sugar a pinch of salt and reduce for one minute. Add peaches and cook for two minutes. Make sure peaches are fully glazed. Set aside to cool off. To make the foam you will need a plastic container. Add egg whites, heavy cream, chardonnay, and pinch of salt. close lid tightly and shake. Place in whipper can and chill. If you do not have whipper can you can use 2 cups of yogurt, 1 teaspoon of raw sugar, chardonnay, and pinch of salt. whisk well and chill. Walnuts should be mixed well with 1 teaspoon of egg whites, a pinch of sea salt, and brown sugar. After mixed well place in oven at 275 degrees for 10 min. Set aside. Now ready to put together. Get a glass. Put peaches for bottom layer, then foam or yogurt for the next layer, your desired crab next and topped off with candied walnuts.