“When it comes to buying live crab, select one that is heavy, has a fresh, clean and sweet aroma, and has all its legs and claws intact,” says Susman.
Ingredients
Skordalia
Method
1.Preheat oven to 220ËšC. Remove abdominal flap from crab (see note) and using your fingers, remove and discard gills. Using a crab mallet (or rolling pin), gently crack claws part way through. Drizzle exposed flesh with oil and return abdominal flap onto crab; set aside.
2.Place 200gm rock salt, chillies, juniper, peppercorns and sage leaves in a small food processor and pulse until sage and chillies are coarsely chopped. Place in a large bowl, add remaining salt, dried orange and gin and mix until combined. Add egg whites and mix to combine.
3.Spoon a third of salt mixture onto a large baking tray and spread evenly. Place crabs on top, cover evenly with remaining salt, pressing down firmly to secure. Bake crab until salt is firm and crab is cooked (20 minutes). Remove from oven and set aside to rest (10 minutes).
4.Meanwhile to make skordalia, place milk, garlic and lemon peel in a saucepan over medium heat and bring to a simmer. Reduce heat to low and cook until garlic is tender (5 minutes). Remove from heat, add bread and set aside to soak until softened (5 minutes).
5.Place in a blender and blend until smooth. With blender on, gradually add oil in a thin steady stream until smooth, add lemon juice and season to taste.
6.Serve crab at the table, crack the salt, brushing away most of it and top with chervil. Scatter skordalia with dill and serve to the side.
To remove the abdominal flap from the crab, insert a small knife above the tail and ease upwards.
Notes
