The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

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


  • 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
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Drink Suggestion

Dry Gavi.

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.