"My Spanner Crab, Zucchini, Almond and Seaweed dish combines fresh and crunchy veg with the sweet and clean crab meat. As well as the nutty, buttery sauce with a pop of lemon using native Australian leaf - Geraldton wax."
All you’ll need
- Spanner Crab Whole - 550g approx
- Seaweed fresh - 50g (or a sheet of nori)
- Butter - 150g
- Kombu Tsuyu 1-2tbs
- Garlic - 1 clove
- Lemon - 1
- Geraldton wax & Sunrose (Crunchy, citrusy leaves) 2 stalks of each
- Crème Fraiche - 4 tsp
- Flaked Almonds (toasted) - 50g
- Zucchini – 2 large
To Cook Crab:
-Weigh crab & add 2 for cooking time.Eg 550g (5.5)= 7.5 mins
-Place crab in boiling salted water (salt water until it tastes like the sea) and simmer for required time.
-Pull crab out of the water & place it on its back on the bench (do not put in ice water) and rest for 2 mins. By doing this the meat will be able to be shaken out, leaving beautiful large nuggets of sweet crab meat.
-Once shell is removed break in half & shake out meat. You can also use a crab pick or skewer to help remove meat.
-With legs crack with the back of a knife & remove meat.
-Run your fingers through the picked meat gently and remove any extra shell.
-Place butter in a saucepan & cook until the butter becomes nutty in smell and golden in appearance (beurre noisette).
-Take off heat and add zest of 1 lemon, 1 crushed clove garlic, seaweed (if using nori -toast prior and blitz to a rough powder) and kombu Tsuyu.
-Adjust with lemon juice if needed.
-In four bowls place a tsp of crème fraiche in the centre of the bowl.
-Dress the crab with seaweed butter and nestle in the centre on the crème fraiche.
-Slice a variety of zucchinis as thin as possible on a mandolin to create rounds, make a slit from the centre of the circle to the edge, this will allow you to curl up zucchini to a cone like shape.
-Place cone like shapes all around the crab, finish with a scattering of toasted almonds, Geraldton wax & sunrose.
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