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FEATURE RECIPE
Blue swimmer crab with salsa pazza
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Serves
4
Cooking Time
Prep time 45 mins, cook 25 mins
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8 (about 300 gm each)
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blue swimmer crabs
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To serve:
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crusty bread and wild rocket and parmesan salad
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| Salsa pazza |
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700 gm
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mixed small tomatoes, such as Johnny Love Bites, yellow grape and mini Roma
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60 ml (¼ cup)
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extra-virgin olive oil
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2
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cloves of garlic, finely chopped
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1
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white onion, thinly sliced
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½
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fennel, bulb thinly sliced, fronds reserved
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1
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carrot, peeled and cut into long matchsticks
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½ tsp
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dried chilli flakes
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¼ tsp each
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fennel and yellow mustard seeds
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Pinch
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saffron threads
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250 ml (1 cup)
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dry white wine
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1 tsp
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marjoram leaves
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1
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To prepare crabs, remove triangular flap underneath crab, lift top shell away from body and discard, and remove gills and yellow ‘mustard’ from crabs and discard. Cook crabs in a large saucepan of boiling salted water for 10 minutes or until bright orange in colour and just cooked through. Drain and set aside.
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2
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Meanwhile for salsa pazza, score tomatoes and blanch in boiling water for 10-20 seconds or until skin separates from flesh. Remove and, when cool enough to handle, peel and discard skin. Heat oil in a wide heavy-based saucepan and fry garlic, onion, fennel and carrot over medium heat for 5 minutes or until soft. Add spices, fry for 1 minute or until fragrant, add wine, tomatoes and marjoram and season to taste with sea salt and freshly ground black pepper. Cook for another 2-4 minutes or until sauce has reduced by one-third. Add crabs, stir to coat and cook, covered, for 2 minutes or until heated through.
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3
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To serve, divide crabs among bowls, spoon salsa over, scatter with fennel fronds and serve with crusty bread and wild rocket and parmesan salad to the side.
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Drink Suggestion Unwooded chardonnay.
RECIPE Lisa Featherby
PHOTOGRAPHY Ben Dearnley
STYLING Lisa Featherby and Elodie Rambaud
DRINK SUGGESTION Max Allen
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