Crab legs in Orange Beurre Blanc 

This is a very impressive and super tasty but incredibly easy dish to make. Beurre Blanc is a French sauce which is a white wine and butter sauce. The orange sauce adds an exciting and refreshing twist to your seafood. This sauce can be used with other shellfish or a mild fish. 

Serves 2 

Ingredients: 

500g crab legs 

2 oranges

1/2 cup white wine

2 spring onions, sliced

150g butter

Salt and pepper to season 

Preparation 

Zest half of one orange (about 2 teaspoons) and juice the two oranges (about 3/4 cup). Put the juice, zest, wine and shallots in a sauce pan on medium high heat. Cook until it is syrupy and almost gone.

On low heat, whisk in the butter continuously and vigorously, 1 tablespoon at a time. Butter is the only emulsifier for this sauce, and if you slowly add it, continuously stirring, the sauce will achieve a silky smooth texture. Do not let the sauce boil.

Add salt and pepper to taste.

Now add the crab legs and cover with a tight fitting lid. Once the legs turn red, they are ready.