Cooking crab

AT A GLANCE

  • Serves 2 people

Learn how to create restaurant-worthy wonders with this crustacean.

  • 1 cup rock salt
  • 2 lemons, halved
  • 2 (350gm each) green crabs
  •  
  • Spiced salt dipping sauce
  • 1 tbsp sea salt
  • 1 clove garlic, finely chopped
  • 1 tsp finely grated lemon rind
  • 1 tbsp fried shallots (see note)
  • 1/3 cup finely chopped coriander leaves
  • 1 tbsp lemon juice
  • 1 tbsp extra-virgin olive oil
  • ¼ tsp sesame oil
01   Place rock salt, lemons and 4 litres of water in a large saucepan and bring to a rolling boil. Add crabs and return to the boil. Cook for 6 minutes (adjust cooking time according to weight, as explained above).
02   Place crabs in a bowl of iced water to chill.
03   Remove triangular flap underneath crab and lift top shell away from body – most of the internal organs will come away, too. Discard shell and innards. Break off the eyes and lift out and discard feathery gills (also known as dead man’s fingers). Wipe crab with a damp cloth to clean out remaining innards.
04   For the spiced salt dipping sauce, combine salt, garlic, lemon rind, fried shallots and coriander in a small bowl. Stir in lemon juice and oils and season to taste with freshly ground black pepper.
05   Using a crab cracker, crack legs and claws, then, using a sharp knife, cut crabs into halves or quarters and serve with spiced salt dipping sauce.

Note Fried shallots are available from Asian grocers.

Topics:

SHELLFISH, CORIANDER, SUMMER, MODERN AUSTRALIAN, MASTERCLASS, MAIN, SEAFOOD, SHALLOTS, CRABS, LEMONS

Recipe:

RODNEY DUNN

Photography:

CHRIS CHEN

Styling:

GERALDINE MUNOZ

FEATURED IN

Jan 2008

Jan 2008

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