Chef's Recipes

Spanner crab with verjuice and kohlrabi rémoulade

Australian Gourmet Traveller recipe for spanner crab with verjuice and kohlrabi rémoulade.

  • 50 mins preparation
  • 1 hr cooking plus setting, cooling
  • Serves 4
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Spanner crab with verjuice and kohlrabi rémoulade
"Please share the recipe for Ross Lusted's spanner crab entrée from The Bridge Room in Sydney."
Neil Harris, via email
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Ingredients

  • 200 gm picked spanner crab meat
  • 1 avocado, thinly sliced
  • ½ cup (loosely packed) baby sorrel leaves
Verjuice jelly
  • 375 ml (1½ cups) verjuice
  • 3 titanium-strength gelatine leaves, softened in cold water for 5 minutes
Roast tomato dressing
  • 4 vine-ripened tomatoes, halved
  • 140 ml extra-virgin olive oil
  • 4 thyme sprigs
  • 2 tsp Sherry vinegar
Kohlrabi rémoulade
  • 100 ml verjuice
  • 1 egg yolk
  • 1 tbsp lemon juice
  • 125 ml (½ cup) olive oil
  • 1 kohlrabi, cut into julienne, rinsed under cold running water

Method

Main
  • 1
    For verjuice jelly, warm verjuice in a saucepan over low heat until just hot (do not boil). Squeeze excess water from gelatine, add to verjuice, stir to combine, strain through a fine sieve into a small non-reactive container and refrigerate until set (4-5 hours).
  • 2
    Meanwhile, for roast tomato dressing, preheat oven to 180C. Place tomatoes cut-side up on a roasting tray, drizzle with 20ml oil, scatter with thyme, season to taste. Roast until tender (45-50 minutes), cool to room temperature, pass through a coarse sieve (discard skin and seeds). Whisk in remaining oil and vinegar, season to taste, set aside.
  • 3
    For kohlrabi rémoulade, reduce verjuice in a saucepan over medium heat to 50ml (8-10 minutes) and set aside to cool. Process yolk, lemon juice and verjuice reduction in a small food processor to combine. With motor running, add oil in a thin steady stream until incorporated, then refrigerate until required. Just before serving, toss kohlrabi in rémoulade and season to taste.
  • 4
    Dollop roast tomato dressing on serving plates, arrange kohlrabi rémoulade and crab on top. Top with an avocado slice and a small quenelle of verjuice jelly, scatter with sorrel, drizzle with olive oil and serve.

Notes

This recipe is from the March 2012 issue of Australian Gourmet Traveller.

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