Spanner crab salad


You'll need

4 (about 1.2 kg) spanner crab (see note) 2 tbsp finely chopped flat-leaf parsley 125 ml (½ cup) extra-virgin olive oil lemons, juice only To serve: coarse sea salt and lemon cheeks

Method

  • 01
  • Cook crab in boiling, salted water until cooked through and shell turns bright orange (15-20 minutes). Drain and allow to cool.
  • 02
  • To remove the crab meat, lift the triangular flap underneath the crab that attaches to the top shell. Lift top shell away from body, wash and dry and set aside. Clean out the gills and coral, and discard. Remove crab meat from body and claws, discarding shells (except top shells). You should have about 650gm of crab meat.
  • 03
  • Season crab meat generously with sea salt and freshly ground black pepper. Add parsley, olive oil and lemon juice and stir to combine. Divide mixture between reserved top shells. Spread coarse sea salt on a serving platter, arrange crab shells on top and serve with lemon cheeks to the side.
Note Spanner crabs are available at select fishmongers. Their particularly sweet meat is very similar to the spider crabs commonly used in Venice. If unavailable, you can substitute with mud crabs.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

Dry Gavi.

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

15 (shameless) chocolate recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Sexy salad recipes

recipes

conversion tool