Chilli, gin and orange salt-baked spanner crab
SERVES 4 // PREP TIME 20 MINS // COOK 20 MINS (PLUS RESTING)
“When it comes to buying live crab, select one that is heavy, has a fresh, clean and sweet aroma, and has all its legs and claws intact,” says Susman. Pictured p107
2 whole green spanner crabs (800gm each)
2 tsp extra-virgin olive oil
1 kg rock salt
500 gm Himalayan pink rock salt
6 whole dried chillies
2 tbsp juniper berries
1 tsp mixed colour peppercorns
3 cups loosely packed sage leaves 6 slices dried oranges, coarsely chopped
60 ml (¼ cup) gin
2 egg whites
SKORDALIA
250 ml (1 cup) milk
3 garlic cloves, finely chopped
2 strips of lemon peel
80 gm soft white bread, crusts removed, coarsely torn
80 ml (1/3cup) extra-virgin olive oil
2 tbsp lemon juice
Dill sprigs and chervil, to serve
1 Preheat oven to 220°C. Remove abdominal flap from crab and using your fingers, remove and discard gills. Using a crab mallet (or rolling pin), gently crack claws part way through. Drizzle exposed flesh with oil and return abdominal flap onto crab; set aside.
This story is from the December 2021 edition of Gourmet Traveller.
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This story is from the December 2021 edition of Gourmet Traveller.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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