Spanner crab and fennel consommé with soft herbs


You'll need

2 live spanner crabs (750gm each), killed humanely 2 tbsp olive oil 1 fennel bulb, diced 1½ each onions and carrots, diced 2 litres (8 cups) fish stock 200 ml dry white wine 4 vine-ripened tomatoes, coarsely chopped 2 garlic cloves ½ tsp fennel seeds, dry-roasted 200 gm minced chicken ½ celery stalk, diced 4 eggwhites To season: Tabasco 2 tarragon sprigs To serve: soft herbs, such as chervil and coriander

Method

  • 01
  • Cook crab in a large saucepan of salted boiling water until cooked through (13-15 minutes). Drain, cool slightly, remove meat from bodies and claws and refrigerate until required. Coarsely pound shell in a mortar and pestle.
  • 02
  • Heat olive oil in a large saucepan, add fennel, 1 diced onion and 1 diced carrot and stir over medium-high heat until very tender (5-10 minutes). Add crab shell, stir to combine, then add stock, wine, tomato, garlic and fennel seeds and bring to the boil. Reduce heat to low-medium, skim scum from surface and cook until stock is well flavoured (1½ hours). Strain into a clean pan (discard solids) and set aside.
  • 03
  • Process minced chicken, celery, eggwhite, remaining onion and remaining carrot in a food processor until finely chopped and well combined. Whisk into crab stock, bring to the simmer over medium heat, reduce heat to low and simmer very gently until chicken mixture solidifies and stock becomes clear (30-40 minutes).
  • 04
  • Carefully ladle stock into a sieve lined with a double thickness of muslin and placed over a clean pan, then carefully spoon chicken mixture into cloth and stand until all liquid drains (do not press solids or consommé will become cloudy; discard solids). Bring consommé to the simmer over medium heat, then season to taste with sea salt, freshly ground black pepper and Tabasco. Ladle into warm bowls, top with crab meat and herbs and serve hot.
This recipe is from the July 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
GT
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
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

Floral white Sancerre or Adelaide Hills sauvignon blanc.

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

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

Sexy salad recipes

recipes

Serge Danserau: Duck confit and potato terrine

Recipes from Australia's best chefs

recipes

conversion tool

 
get the latest news

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

×