AT A GLANCE
Learn how to create restaurant-worthy wonders with this crustacean.
|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.